Sweet chilli jam

Sweet chilli jam

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(164 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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15th Jan, 2012
This is absolutely delicious! I made it for Christmas presents and it went down a treat (I did keep some for myself though!). I would say the best pairing for this was pork pie, it went beautifully, but was tasty with cold meats too. I would definitely make again...
14th Jan, 2012
Can the red wine vinegar be substituted for a non alcoholic version?
12th Jan, 2012
I made this to go in Christmas hampers and it was delicious! (Ended up keeping a few small jars for myself to go with cold meats on Boxing Day!) Has a lovely kick of chilli. Also found it took longer than the 50 minutes to thicken properly though.
12th Jan, 2012
Made up this one yesterday, added to the chillies and lowered the sugar, fantastic. Took a bit londer than the 50 mins, three hours longer actually, but it works. And I have to say it's great on toast for breakfast. Thanks Barney this ones a keeper.
7th Jan, 2012
I've made two batches of this jam to date and it's absolutely PERFECT. I add a couple more chillies because I like having my head blown off, but it works SO well with strong cheese. Needless to say, the jam doesn't last very long because it's so good. Time for make some more! Thanks so much for this recipe, Barney.
3rd Jan, 2012
fantasic recipe, made as gifts, already had requests for more.. i went through a jar over christmas was fab with everything!!! did take a lot longer than 50 mins to thicken...
3rd Jan, 2012
fantasic recipe, made as gifts, already had requests for more.. i went through a jar over christmas was fab with everything!!! did take a lot longer than 50 mins to thicken...
28th Dec, 2011
LOVE this recipe! Does take a little longer to thicken than stated but well worth the wait.
27th Dec, 2011
I made this jam about 3 months ago. I cooked it longer than stated to get a thicker consistency but the final product is AMAZING. It goes with everything, if you dare to try! If left to mature, depending on amount of chillies you add, it develops a lovely fiery heat. Will definitely be making again! :D
21st Dec, 2011
Made this as an extra christmas pressie for some of the family, it didnt last a week and now i have to make another batch for my hubby and he thought it sounded awful!! Really good recipe and nice and easy to follow


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