Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(168 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Sep, 2012
Amazing! Delicious and simple. Followed recipe and timing and found to be accurate. Used cast iron casserole pan. Will do again!
23rd Aug, 2012
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.
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
20th Aug, 2012
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!
9th Aug, 2012
I've been searching for a Chilli Jam recipe that was easy enough to make and this one is perfect! I've given loads away, all to great reviews. I used fresh tomatoes from the garden and only had half the red wine vinegar so added a drop of white and it was still gorgeous!
30th May, 2012
I'm really bad in the kitchen, tried this recipe and it worked out perfect! Tastes amazing. I used birdseye chillies. Thank you!
21st May, 2012
This is fantastic!! It hasn't cooled down yet, but I can't stop trying it. I didn't manage to cook it in the time stated. A|fter chopping all the peppers etc and letting it boil down to thicken up, it took me 2 hours 15 mins!! Also it only made 3 small jars and half of a very, very small tupperware container ( this was before I started trying it). I will be going shopping again tomorrow for all the ingredients as I cant wait to make more!!!!
12th Apr, 2012
Made this for a second time, I'm a 21 year old male student and consider myself as having very basic cookery skills yet this recipe is so simple, and once again has produced delicious results which make nice gifts. It goes very well as a dip for crisps/breads at a party btw
20th Feb, 2012
Would just like to say how this Chilli is,I made a few jars for friends a few mths ago.I have been asked to make some more,my pan is boiling at the moment with another patch nearly ready.If you have not tried this then do.
19th Feb, 2012
Would agree with other contributors that the cooking time needs to be substantially increased. I used a jam pan with a wide heavy base on the simmering plate of the Aga and it took 2 and a half hours to thicken; it's still warm at the moment but I have tasted it and it was well worth the effort! Great flavours, superb colour, but would disagree with Barney in that it's got one hell of a kick - use sparingly! Finally I haven't changed the quantities but its made nearly six 200g jars.


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.