Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(167 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sulbycossack
12th Nov, 2012
5.05
This is excellent for Christmas presents. I have made this a couple of times and plan to again this year. Easy with a little kick........
sugarmagic
7th Nov, 2012
5.05
I used some yellow and green peppers as well as the red and also a mix of red and green chillis and the result was fab, now I have 3 jars ready for Christmas
wezza77
21st Oct, 2012
Instead of using tinned tomatoes is it possible to use fresh ones. I am going to attempt this recipe next week.
charri1978
21st Oct, 2012
5.05
Amazing, used 7 chillies and is still quite hot. Was very easy to make, took slightly longer than stated but that's not an issue.
mrsbun57
19th Oct, 2012
I love this recipe. I made the first batch with fresh tomatoes from the garden. The second batch was with tinned chopped tomatoes. For both batches I used jars of roasted peppers in brine that are available very cheaply from ethnic food shops. Both batches were delicious. As I didn't want it too spicy, I de-seeded half of the chillies. My only complaint is that my friends and family keep asking for jars, so I can feel a third batch coming on.
princessjennywren
18th Oct, 2012
5.05
Made this for christmas presents last year for my dad and grandad and had to make it again on father's day as they'd run out - a big hit! I made a few changes, I put in 6 chillis as that seemed plenty and used 50/50 sugar as well as my dad is diabetic so it did make less in volume but also had a lot less calories in it. A nice spicy kick but without blowing your head off, really nice!
ruthyp
15th Oct, 2012
Hi, Could anyone make a suggestion for replacing the peppers. I am fine with chilli's but not red peppers. Thanks Ruth
xellisx123
14th Oct, 2012
how far in advance should this receipe be made if i want to make it for christmas presents? i ask this as you have to make chutneys at least 3 months prior. and once opened where should it be kept and for how long? thank you.
xellisx123
14th Oct, 2012
how far in advance should this receipe be made if i want to make it for christmas presents? i ask this as you have to make chutneys at least 3 months prior. and once opened where should it be kept and for how long? thank you.
lisawaghorne
13th Oct, 2012
Made today, very nice but too hot for me. I think I will make again but with 6 or 7 chilli's. I think the hubby will like it though.

Pages

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.