Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(173 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.
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.
15th Dec, 2013
Tastes good but wish I'd followed others advice and used less sugar. It is VERY sweet.
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.
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.
15th Sep, 2013
I've made this recipe several times, it never fails and is so easy to make.
14th Sep, 2013
This is a brill recipe, so easy and very very tasty.
13th Sep, 2013
can I make this jam in a microwave by halving the ingredients
keri_thomas's picture
12th Sep, 2013
This is the second time I've made this recipe. On both occasions I've been without a food blender so have had to use a potato masher to try and crush the ingredients (no easy task!) but to my mind this has made the end result a bit more authentic, as there's lots of nice chunky peppers and chillies in the jam. This time around I've used fresh cherry tomatoes and it doesn't appear to be making much of a difference to the recipe, although I admit the second batch is bubbling away as we speak so the end result could prove differently. I've played it by ear when it comes to times, as the 50 minutes does seem very inadequate, and it seems to take at least an hour and a half on my gas hob. I used it last week by running it through some spaghetti instead of a pasta sauce, and it really was delicious.
10th Sep, 2013
I made this chilli jam to take on a skiing trip to Mount Hotham, Australia. (I cooked for twenty for a week as I don't ski). It was delish and I now have orders from the group we were with. Yummy!


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.