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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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.
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
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.
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
21st Sep, 2012
Another year of chilli jam production. Fantastic recipe especially when you use home grow veg.
20th Sep, 2012
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.


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