Sweet chilli jam

Sweet chilli jam

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(164 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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21st Oct, 2012
Instead of using tinned tomatoes is it possible to use fresh ones. I am going to attempt this recipe next week.
21st Oct, 2012
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.
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.
18th Oct, 2012
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!
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
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.
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.
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.
12th Oct, 2012
We had the chilli jam with filled wraps lots of salad and greek yoghurt. What I did for the filling was cooked either beef strips or chicken with chopped up peppers and onions cut in strips too, once cooked I added a heaped dessert spoon of chill jam and stirred it through and served. The greek yoghurt helps take some of the heat away for the wimps in the family.. It was so yummy everthyhing was put on the table and we all helped ourselves. I sometimes make potato wedges to bulk up this meal
8th Oct, 2012
No I didn't change any of the ingredients, except went for the tinned tomatoes as I couldn't get tinned cherry tomatoes in Spain. Yes I made it for a special occasion to take back to UK with me for presents for my sons. I made sure I had everything according to the recipe before I started. I was very careful to make sure I was doing it correctly. I cooked it for hours but it didn't thicken. I had to throw half a saucepan away.


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