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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10th Dec, 2011
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!
7th Dec, 2011
Just made my forth batch, agree with everyone its so good! Made a mistake used a tin of cherry tomatoes with the skins still on, had to sieve (strain) the jam to get the skins out. And yes cook it longer for a deeper colour and flavour. I've also played with the sugar, a bit of dark muscovado adds to the flavour.
5th Dec, 2011
Made this last night for my christmas hampers. smelt gorgeous. only tried a little bit but was yummy. as per the previous comments took a lot longer but well worth it
4th Dec, 2011
This will be my 3rd year making this as Christmas gifts. My friends love it so much that they've been hinting about me making it again since the summer!
30th Nov, 2011
Just finished making this recipe for the family for Christmas. Made double the amount stated as there is a lot of us and it has taken a lot longer to prepare then the time given. Just the cooking part of making it has taken 6 hours for it to become the right consistency, for a lot of the time I had it in the oven as it kept catching on the hob. However, it does taste amazing and because I have cooked it for so long it has become a glossy dark crimson colour which will look really nice in the jars. Made Mary Berry's Christmas chutney last year but I reckon my family will go mad for this one! And there is no preservation period so you can eat it straight away
29th Nov, 2011
Made the chilli jam today for the first time found the recipe really easy to follow the smell was a bit off putting at first but the end result is really good an tastes really nice I would recommend this recipe to my friends and there going to make ideal gifts for christmas
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!


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