Sweet chilli jam

Sweet chilli jam

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(211 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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3rd Dec, 2018
Great recipe. Have made it many times, lovely gift.
gillinh1@msn.com's picture
18th Nov, 2018
Do u desert the chillis
Cookie Jah's picture
Cookie Jah
24th Sep, 2018
Great recipe! I followed the process exactly, but used 100g of homegrown Apache F1 chillies, including the seeds. It is hot(!) but the heat is nicely offset by the sweetness of the jam and the aftertaste of ginger. It made 1.7 litres of jam, so you may need a few more jars then stated in the recipe (I used two 2 litre Kilner jars).
22nd Nov, 2017
Which chilis do USA readers use?
23rd Sep, 2017
I used 4 red, 4 green peppers, 600g of sugar, more garlic, ginger & chillies. I used a stick blender with a very light touch (it works), strained the liquid off & made the most awesome chilli jam!
8th Sep, 2017
This is an excellent recipe! Followed but tweaked. I drained out excess liquid from red pepper/chilli/garlic mixture prior to adding to pot and I also used regular chopped tomatoes instead of tinned cherry, 600g of jam sugar and 6 "komodo dragon chilli's" from Tesco. These have provided a very nice fiery kick (I am a bit of a chilli head so this may be hotter than some people would like) However, the long and short of this is that it has wielded 6 medium sized jars of very nice spicy and sweet chilli jam
CJ-PAT's picture
26th Aug, 2017
I've this sweet chilli jam six times now and each time I make it seems to get better the best way to use my chillies up to and the smell is just fab,
19th Nov, 2016
A superb Chilli Jam, we let our hand slip with extra chillie's, garlic and ginger for added Omph! I make with my daughter annually for Christmas gifts, we always have requests way in advance!
15th Nov, 2016
Did recipe exactly to method. PERFECT chilli jam!!! This will be an annual event!
16th Oct, 2016
Merci pour cette merveilleuse recette qui est appréciée par la famille et les amis - Thank you for this wonderfull recipe all my family and friends love it -


20th Nov, 2017
Which chillis have Stateside makers used? I used to make this every Christmas in the UK but we do not have "red chillis" here in Seattle. Has anyone successfully substituted and with what?
16th Nov, 2017
Hello, do you think you could use red peppers form a jar instead of fresh as I have some that need using up?
scaryjane's picture
19th Jul, 2018
Hi Sue Not sure if you have had an answer yet but I always use peppers from a jar (Aldi/Lidl/Sainsburys ones) and the jam turns out great. It works out cheaper too. Regards Jane
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. The red peppers from a jar have generally been roasted and marinated. This recipe calls for raw pepper. We can't say what the results would be using the jarred variety.
5th Sep, 2017
What are the best chillies to use and where from?
goodfoodteam's picture
6th Sep, 2017
Thanks for your question. We'd suggest using the standard red chillies which are available in the supermarket or grocers rather than the small varieties which can be very hot.
3rd Oct, 2016
I've got a glut of ripe and green tomatoes from my garden. Can I substitute these for the tinned toms?
goodfoodteam's picture
13th Oct, 2016
Hi there,We haven't tested this recipe with fresh tomatoes and the consistency while cooking, timings and results will of course vary slightly. You may want to skin the tomatoes first by taking out the hard core, then putting a cross in the bottom, dropping them into boiling water for about 60 secs, then into cold and finally removing the skin. Chop the tomatoes, reserving the juice. You'll want to use about the same weight as a can or perhaps a little more. Let us know how you get on!
29th Aug, 2016
Does this need to be kept for a period of time before eating,like you would do with a relish or chutney? Or can you eat straight away like a normal jam. Thanks.
goodfoodteam's picture
8th Sep, 2016
Thank you for your question. This can be eaten straightaway - enjoy!


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