Sweet chilli jam

Sweet chilli jam

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(170 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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18th Feb, 2013
made this chilli jam and left it over night thinking it would get thicker and it is really runny last time i made it it went thick not sure what I did wrong can anyone help me to make it thicker as i did use chillies that had been frozzen in the frezzer?
1st Feb, 2013
I have made this recipe a number of times now and it always tastes amazing. I do find it takes longer to get the sauce to thicken enough, but it is worth the time. Goes beautifully with cheese.
18th Jan, 2013
Sweet and sticky. Gave out as Xmas presents. Mild. Great with cheese and crackers or on chicken, salmon, or pork with stir fy noodles and veg.
18th Jan, 2013
Fantastic recipe! Mine had a real kick to it but I have a family of spice lovers so that wasn't a problem. Gave little jars of this away as part of Christmas hampers and it went down a storm! Really good with cold meats and cheeses but also yummy mixed with a bit of soy and mirin to make a dipping sauce or just slathered on top of a piece of chicken or salmon and baked for an easy dinner. I also found it needed cooking for around two hours to get a jammy consistency.
12th Jan, 2013
Barney! I love this recipe! And so do my friends :) I gave them some as a Christmas present and we can't get enough of it! In fact I'm now off to the supermarket to buy more ingredience to make another batch! Thank you!!!
5th Jan, 2013
easy to make and tasty. very spicy! my jam caught on the pan at the end of cooking but luckily it didn't affect the flavour at all.
4th Jan, 2013
How long will this last for in the fridge?
21st Dec, 2012
I love this recipe. We make it all the time and is great with cold cuts cheese etc. in an ordinary pan I'd say this takes well over and hour and a half. Great recipe
10th Dec, 2012
Wow! This is so easy to make and tastes absolutely superb.
7th Dec, 2012
I often make up a batch and add a spoonful to homemade Meatballs and Burgers ingredients. I have also added to gravy and served with cheese and hams. Very easy to make, just needs a little time to thicken properly.


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