Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(174 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.