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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hayash
3rd Oct, 2012
I made this today following the recipe very carefully using canned tomatoes instead of canned cherry tomatoes. I was very disappointed in the way it turned out. Still very runny, filled 4 small jars, and still have half a saucepan over. I cooked it for several hours in the hopes it would thicken. Please can you give me any idea where I went wrong? Thank you
daisyb2
30th Sep, 2012
I just made this. I was worried as the weight of the peppers wasn't given, and mine were huge (34p at Lidl's yesterday), but I risked it and used all 8. Needn't have worried though as it's turned out fine, I was one chilli short (sold in packs of three and didn't notice until I got home). The hotness is just fine for me, they were big chillies too. No doubt I'll be making this again.
deirdre1
26th Sep, 2012
Just wondering what is Sweet Chilli Jam served with - cheese etc?? or on bread Thanks Deirdre - Toronto, Canada PS Love your recipes
marola
21st Sep, 2012
5.05
Another year of chilli jam production. Fantastic recipe especially when you use home grow veg.
helsmccann
20th Sep, 2012
5.05
I made this to try out as I intend on making different little things to put into a Christmas hamper for my family. It was so easy to make, although despite using a maslin pan it did take a little longer to thicken than stated. I'll most definitely be making this again and again and again. Thanks for the fab recipe.
hendersles
19th Sep, 2012
5.05
This is lovely have made it several times now ,goes very well with pate on oatcakes or on burgers.I use fresh tomatoes works well.Watch and not let it catch near the end of the simmering as it seems to take ages but it is easy to let it go to far! ! Go on make it you will love it.
catcalledcharlie
2nd Sep, 2012
5.05
Amazing! Delicious and simple. Followed recipe and timing and found to be accurate. Used cast iron casserole pan. Will do again!
thedaisydarling
23rd Aug, 2012
5.05
I have made this exactly as the recipe stated and it was great, the next time i cut down the amount of chillies and added 50grames more sugar and a level teaspoon of salt, this made a sweet chilli sauce that you could use as a dip, my husband and grandchildren prefered it sweeter, but if you have a palate that will take the sauce hotter go for it, you will not be dissapointed, great stuff.
hedge43car
22nd Aug, 2012
had problems getting it too the "lava " stage - however if you halve everything ( apart from the cherry toms ) and follow the recipe then in about 90 mins on a low heat - (stir every 5 mins after 60/70 mins)- then at last you get to the thick "lava " stage . taste better - and easier to use ! this makes 2 old jam jars amounts hope this helps
tetttigger
20th Aug, 2012
5.05
This is the third time making this jam and the peppers were sourced at market and sooo much cheaper! I boil instead of simmer to cook in 50 mins - tastes fab!

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