Sweet chilli jam

Sweet chilli jam

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(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
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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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24th Sep, 2017
Thanks for this, I was looking for a weight of chillies as the ones I've grown are small, not long as stated in the recipe!
15th Oct, 2014
This recipe is brilliant, I have made this many times. I also use this as a basis for making Red and green tomato chutney, I also use it in Chinese cooking and anything you need some sweetness and a little zing, try it you will not be sorry.
1st Oct, 2014
This isn't an actual jam and with the vinegar is technically more of a chutney. Therefore, don't expect it to set. Cook it gently as all you're doing is letting the vinegar evaporate. And don't forget that the sugar is there as a preservative so you can't reduce it too far. I cooked it in a wide, shallow non stick pan and it took well over an hour, but I kept an eye on it while doing other stuff.
16th Sep, 2014
I made this last year, largely following the recipe, and it was great stuff. This year, I've put in piles of chillies as had loads at once from the polytunnel - about 400g by weight, 3 big green/red peppers (home grown too) which I think must weighed in at about 700g (about the same as 5 normal sized ones I'd guess), about 40g of garlic and a big lump of ginger (probably about 70g). Then rather than tinned tomatoes I used three big beefsteak style toms from the garden which I blitzed first (about 400g as recommended). I was aiming to make the recipe as described but with more of a kick, and it did the trick - great consistency, fiery hot, and easy to make by blending everything first. Mine was done in about an hour, but I'm sure this is largely dependant on how fast you're boiling it etc.
11th Jun, 2014
Absolutely wonderful stuff. I doubled everything in the recipe but kept the sugar the same. I also used dried ginger and ordinary tinned tomatoes and it still turned out lovely. I had to cook it for a good hour and a half. Everyone loves it and as soon as my broken shoulder has healed I'll make some more.
13th Apr, 2014
family cant get enough of this delicious jam...great with cheddar cheese and cold meats. We do like more chillies for that extra kick!
23rd Mar, 2014
I've made this recipe a few time & love it. My friends can't get enough of it. I had to leave it cooking for a lot longer than the recipe says - about 1 & half hours or more.
25th Jan, 2014
Amazing and really easy to make. Not too hot for me.
15th Jan, 2014
This was a lovely recipe. I added the juice and zest of a lime for a bit of zing and a grated a cooking apple to bulk it out a bit and add some pectin. Will definitely make this again soon as my 6 jars aren't going to last very long.
23rd Dec, 2013
Lovely recipe. I reduced the amount of sugar as suggested by other people. I think the disparity in the length of time the jam takes to thicken is caused by the sentence "then turn the heat down to a simmer" - jam needs to be cooking with a rolling boil - simmering will take ages as it's just not hot enough.


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