Sweet chilli jam

Sweet chilli jam

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(170 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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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Ingredients

  • 8 red peppers, deseeded and roughly chopped
  • 10 red chillies, roughly chopped
    Chillies

    Chilli

    chill-ee

    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

Method

  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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fernypooh
3rd Jan, 2012
4.05
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...
fernypooh
3rd Jan, 2012
4.05
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...
janetrobson
28th Dec, 2011
5.05
LOVE this recipe! Does take a little longer to thicken than stated but well worth the wait.
ljshakey's picture
ljshakey
27th Dec, 2011
5.05
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
screamqueen666
21st Dec, 2011
5.05
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
bluebell123
20th Dec, 2011
Made for the first time. Great hit!!
beastley
17th Dec, 2011
Awesome! I made this for xmas presents, but my husband won't let me give any away! Yum
alisonvause
17th Dec, 2011
Had to make this without a food processor so chopped ingredients as finely as I could, still turned out wonderfully and all my friends and family are asking for more!! Great recipe. :)
swillis
11th Dec, 2011
5.05
As others, I had to cook it for a bit longer, about two hours but I was using two regular saucepans. BUT it tastes amazing. Mine is very hot, but it's a Christmas present for my parents and they prefer hotter food.
cashewnutka
10th Dec, 2011
5.05
I made two batches last night: a red and a green one. For the green one, I decided to use two grated courgettes and white wine vinegar instead of tomatoes and red wine vinegar. The colour is ok, not as appetising as the red one, but it tastes heavenly! Because I'm going to give them to my nans for Christmas, I reduced the amount of chillies to 7. For some reason, the red is slightly hoter than the green one. Both truly delicious and I will definitely be making them again!

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