Sweet chilli jam

Sweet chilli jam

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(171 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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20th Feb, 2012
Would just like to say how this Chilli is,I made a few jars for friends a few mths ago.I have been asked to make some more,my pan is boiling at the moment with another patch nearly ready.If you have not tried this then do.
19th Feb, 2012
Would agree with other contributors that the cooking time needs to be substantially increased. I used a jam pan with a wide heavy base on the simmering plate of the Aga and it took 2 and a half hours to thicken; it's still warm at the moment but I have tasted it and it was well worth the effort! Great flavours, superb colour, but would disagree with Barney in that it's got one hell of a kick - use sparingly! Finally I haven't changed the quantities but its made nearly six 200g jars.
18th Feb, 2012
This jam is amazing!! I will be very happy to give it as gifts. I will try and source my red peppers more wisely next time as it is quite expensive, working out at about £2.25 per jar, however it would cost a lot more than that form the supemarket and would not taste as good!! That sounds a bit mean of me but I do dress the jars up very nicely too and make up little hampers for my friends of these homemade goodies so I need to watch the cost x The recipes on this site are always excellent x well done
7th Feb, 2012
Put less chillies in- 7 and this was just right. Also used 2 orange and a green pepper with no problem. Cooked for only about 20 minutes longer than recipe to get the right consistency and cooked in big Maslin pan. Great recipe.
17th Jan, 2012
My friend gave me a jar and it has all gone. Thanks kids! It is lovely and it is not too hot.
17th Jan, 2012
Made this to hand out as Christmas presents and I've been overwhelmed by people asking for the recipe! Not sure I'm going to tell them as I want to make it again next year! Luckily I did keep a jar for myself. It took me a lot longer to get this to set too, but was worth the wait! I did replace a few of the red peppers with sweet peppers and I liked the results.
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.


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