Sweet chilli jam

Sweet chilli jam

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(165 ratings)

Prep: 20 mins Cook: 1 hr


Makes 4 small jars
This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Nutrition and extra info

Nutrition: per jar

  • kcal857
  • fat1g
  • saturates0g
  • carbs220g
  • sugars218g
  • fibre0g
  • protein5g
  • salt0.34g
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  • 8 red peppers, deseeded and roughly chopped
  • 10 red chillies, roughly chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • finger-sized piece fresh root ginger, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 400g can cherry tomatoes
  • 750g golden caster sugar
  • 250ml red wine vinegar


  1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

  2. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

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Comments, questions and tips

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2nd Dec, 2015
I have just made my second batch of this Chilli Jam, great recipe. The first time I only used 6 long red chillies and vine ripened baby tomatoes, the family all loved it but said should have had more of a kick, it made 6 190 ml jars. I have just made the second lot used 9 of the same chillies plus 2 dried from my garden, I increased the tomatoes to 600grms and 10 red peppers. It's definitely needs cooking for just over an hour. Husband (the tast tester) says it's perfect, 8 jars this time. Thanks for the delicious recipe, going in my Christmas Hampers.
13th Nov, 2015
This recipe is spot on! Made this last year for Xmas gift hampers and have had requests again for more in this years! A food processor is a must for this. I usually double the recipe and this makes about 4 jars and a couple of mini jars. I use fresh cherry tomatoes, which I also blitz in the food processor and drain these in a sieve to get rid of most of the froth, as well as draining the chilli/ginger/garlic to get rid of the bitter juices after blitzing. A double batch usually takes about 2 hours 45 mins to cook on a low rolling boil, handy when you want to get on with things inbetween keeping an eye on it. I use puréed ginger for convenience. Spent a fortune in Tescos buying veg for this last year. This year I am thankful I discovered my local market, great for bulk buying and very cheap. Also gave green chilli jam a go this year after being given a load of green tomatoes. Swap the tomatoes, chillies and peppers for green ones and used white wine vinegar. I made the mistake of thinking small chillies wouldn't have as much punch so added way more. Oops! That batch won't be for the faint hearted! Will give the green chilli jam another go with the correct amount of chillies! :-P
27th Oct, 2015
This recipe is amazing!! It made 3x 250ml jars and 1x500ml jar. I added 8 chillies and that was probably a tad too much (I normally order medium at nandos). I would not do this recipe without a food processor, it is very much needed. I also used fresh cherry tomatoes (not tinned) which worked well. Took a bit longer to cook, just under 1.5 hours. It tastes so good, the jars which were planned for christmas hampers but have already been handed out!
29th Apr, 2015
I have just made 120 jars of this as "favours" for my daughter's wedding! I'm not sure I ever want to see or smell it again but it is a brilliant recipe!
31st Mar, 2016
I am about to do the same! I have already made 50 small jars of marmalade & now need to do 60 jars of chilli jam. Any chance you remember what quantities you used for your 120 jars? Thanks.
10th Aug, 2016
Only just seen this! I made the standard recipe over and over and over again! I think about 6 batches made 120 small jars.
16th Dec, 2015
What a wonderful idea!
13th Jan, 2016
Thank you. It went down well! I use any colour of peppers, whatever are on offer at the time! Really doesn't seem to make much difference to the final taste.
30th Jan, 2015
Just made this in a tefal vitafruit jam maker, and went well. I only used 500g of sugar still too much, shall only use 400g next time and there will be a next or as soon as my 3 jars have ran out :) I used 1 scotch bonnet and 6 birds eye chillies and still not too hot for me. I was going to cook it for 90 minutes in the jam maker which cooks at a rolling boil, but it only needed 60 minutes. Pleased to have found this recipe as I won't have to buy chilli jam now.
22nd Dec, 2014
Absolutely amazing recipe!


DJ Mix
27th Dec, 2014
What did you do to make it too hard. I need some of it cos mine is way too runny
8th Nov, 2014
Hi - a very common prob which usually means you've either cooked it for too long or at too hard a boil. After you've brought it to a boil reduce the heat so there are a couple of bubbles emerging but not boiling like mad. I've made this mistake with fruit jam and I was able to save it by putting it all back in a pan and adding a bit of water or juice or whatever and slowly boiling it again till it's more runny. This savoury jam/chutney does not need to set and needs to still be a bit runny - like double cream perhaps - when you ladle it out. I don't know if redoing this will work but it might be worth a try with one jar? Obviously you'd need to re-sterilise anything which would be a pain. You could always call it Sweet Chilli Cheese and serve it sliced? Good luck x
goodfoodteam's picture
7th Nov, 2014
Hi there thanks for your question, it sounds like you may have over reduced this. Next time, cook for less time.
14th Oct, 2014
How much roughly does this make?
8th Nov, 2014
About 4 or 5 jam jars.
9th Dec, 2013
I made a batch of this to sell at a charity event and was inundated with requests for the recipe. Best chill jam ever
24th Nov, 2013
Could I replace the golden caster sugar with jam sugar if I wanted to reduce the simmering time?
8th Nov, 2014
You could do but why go to the expense? I stopped using jam sugar years ago - thanks to Delia - and use white granulated sugar for everything. To reduce the simmering time, try it at a slightly faster boil.
9th Dec, 2013
Yes I use jam sugar but you won't need to cook it is long
Gerry Hayward
14th Sep, 2013
Living in Spain have been given a huge bag of green chillies ... How do I preserve them or make them into something tasty???


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