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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29th Nov, 2011
I've made the chilli jam today for the first time found the recipe very easy to follow the cooking smell was a bit off putting but the end result is very good and there going to make good Christmas presents I would recommend to my friends
29th Nov, 2011
Really good with cheese. Easy to make. Used a mix of red & green chillies because that's all I could get.
26th Nov, 2011
Absolutely amazing flavours, putting this one into my Christmas hampers, however, l love it so much I'm slightly reluctant to give away all my jars I may have to keep a few for myself, or make a second batch, fab recipe!
26th Nov, 2011
Tried this with Scotch Bonnet peppers. Very hot but also very delicious... Thanks for the recipe!
26th Nov, 2011
5* - really easy to make and tastes fabulous however really does have a kick. Cannot wait to give these as presents!!
26th Nov, 2011
This is so good spread on a salmon fillet and baked in the oven.
25th Nov, 2011
Love it!!!! Have tried this recipe several times and each time I come back for more - to say I'm addicted is putting it mildly.
22nd Nov, 2011
hello, the receipe say 8 Red Peppers... Does this mean the standard Sweet Bell Pepper?
20th Nov, 2011
brilliant recipe have to make it in secret as everyone wants a jar
18th Nov, 2011
Excellent, but will make with 6 Chillies next time, as it does kick like a mule lol, and we like hot!!, Also This does take a lot longer to reduce approx 2 hours. This is absolutely delicious with cheese and crackers, going to make again today.


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