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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14th Nov, 2011
This recipe is brill and dead easy! but its essential to have a food proccesor. you can use this jam for lots of other recipes, stir fries, mixing into hummous or mayo for dips.....endless. im making bigger batches for christmas its bound to be a hit on the cheese board.
8th Nov, 2011
I've made this a couple of times now, and agree that it's way too sweet, so I'll be reducing the sugar next time round. I did so last time (but only by 100g) and also added the juice of a couple of lemons, but the sweetness still overpowered the garlic and ginger. However, although ten chillies sounds like a lot, they're just right! I notice there are several comments regarding it not being thick enough - just keep simmering until you can see the bottom of the pan for a second when you draw a spoon through the mixture. It really does firm up once it cools, and in fact I think I slightly over-reduced the last lot as it's very thick indeed! Great for gifts in pretty jars, as the colour is so vibrant :o)
14th Oct, 2011
Hello there, Can u use any chillies as as a family we have grown 3 different types of chilli, looking forward to making the recipe, many thanks.. xx
13th Oct, 2011
Forgot to rate
13th Oct, 2011
I love this! I altered it slightly, I only used 8 medium hotness chillies as others on here had said it was too hot, however I think 10 would be fine (I like hot) I left the seeds in. I used normal caster sugar, a tin of chopped tomatoes and 2 teaspoon of lazy ginger from a jar, I also used lazy garlic (8 teaspoons). It was very easy to make, the smell was off putting as it was cooking and when putting in jars, however this soon went once cooled. I sterilised the jars in my baby steriliser and while jars were still very hot I spooned the hot jam in, then straight away tightened the lids. This should create a vacuum and seal the jars. If you're re using jars and they have a pop up button on the lid, you should notice this suck back in, this means it's sealed. Very easy recipe and very tasty! :)
30th Sep, 2011
I have made this a few times now and it doesnt last long in my house, even making if for friends and family! The first time I did it I didn't cook if for long enough. I am using a large stew pan and it does take longer than the recipe says - its need to be nice and thick before you take it out so when you drag a wooden spoon through you can see the pan base momentarily before it comes back together. Lovely recipe is to stuff it in a chicken breast, wrap in foil and put in the fridge over night - leave in the foil and cook in the oven - yummy!!
25th Sep, 2011
Fantastic recipe but very heavy on the sugar. Luckily have access to dessert apples - blitzed 4 windfalls to a fine pulp, resulting in more "bulk" and much, much less sugar (1 large tbspn)! BTW now made 3 batches in 6 weeks, it's disappearing very fast...
19th Sep, 2011
In answer to etyw1 and tigger you put the lids on as soon as the jam goes into the jars. It's better to use hot freshly sterilzed jars and have the jam quite hot but not boiling when you put it in. You don't really need to use waxed disks so long as you have well fitting lids for your jars. If you use lids with centre "buttons" you will find that as the jars cool the button will pop in (with a slightly alarming click!) and vacuum seal itself. Also wait until the jars are cold before labeling them or the labels tend to peel off. Happy jam making!
17th Sep, 2011
I am definitely thinking about making a batch of this for Christmas this year - but as a novice jam/chutney maker I have two questions to ask. The recipe says to 'cool slightly, transfer to sterilised jars, then leave to cool completely' Does this mean that once the jam has cooled slightly I transfer to sterilised jars and put the lid on immediately, or once transferred should I leave the lid off, wait for the jam to cool, then put the lid on ????? Also, should I cover the jam with a jam parchment as well as a screw on lid ??? Thanks for your advice.
13th Sep, 2011
This might sound like a stupid question but I'm planning on making these in advance for Christmas presents. When I put the jam in to the jars should I leave it to cool before putting lids on or does it matter if it's still hot bearing in mind they may be in a cupboard for about a month


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