Sweet chilli jam

Sweet chilli jam

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(164 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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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Ingredients

  • 8 red peppers, deseeded and roughly chopped
  • 10 red chillies, roughly chopped
    Chillies

    Chilli

    chill-ee

    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

Method

  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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angelaosei
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.
lahelapixie
25th Jan, 2014
5.05
Amazing and really easy to make. Not too hot for me.
chief501
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.
jrw19leacuk
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.
sonia08
22nd Dec, 2013
I don't normally comment on recipes, but I had to for this one. Have just made a batch as I thought it would go wonderfully with all the Christmas leftovers. My hubby has continued to eat this out of the pot so I am going to have to make some more. It is very sweet, but we have a sweet tooth so that is really not a problem. I would highly recommend, and it is so simple to make.
Barosinbliss
15th Dec, 2013
Tastes good but wish I'd followed others advice and used less sugar. It is VERY sweet.
i_love_my_food_61
4th Dec, 2013
Well have just completed by first attempt at this recipe and it's looking and tasting good. Although a bit hotter than I expected (having said that my chillies were a bit on the big side). Cooking time was longer than stated on the recipe and having read previous reviews I did reduce the amount of sugar in the jam.
JuicyJu
15th Nov, 2013
WoW - This tastes amazing straight away so after a few weeks it should be awesome!! Don't be tempted to scrimp on the chillis folks - even I, who likes a bit of heat, thought 'TEN chillis?! Okaaay..' & whilst picking ten fiery li'l devils off my chilli plant, thought I'm the only one who's going to eat this.... As said, it has a kick but not head-blowing-off style - Really good simple recipe! ** I took the tip from a commenter to use 550g of sugar & it works fine ***
Lisa lou
12th Nov, 2013
The first time I made this I thought it would never set so rather than be patient I sieved the jam and was left with 5 small pots of jam ( which went thick when cold) and 4 small pots of sweet chilli sauce to cook stir fries etc. I use 1 x scotch bonnet chilli and 5 birds eye ones as I like it with a real kick.
RocketRonnie9
15th Sep, 2013
I've made this recipe several times, it never fails and is so easy to make.

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