Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(203 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd May, 2009
Tried at a family B-day gathering and would recommend to anyone! Thumbs up!!
18th Apr, 2009
Oh boy this is good!!! The first online recipe that I've ever done that has been 100% success. As other people have said, it took alot longer for the sauce to thicken, probably two hours. I used a selection of different chillis for a nice blend. All I can say is Wow! Thankyou so much! Will be making loads more!!
15th Apr, 2009
Barney, you need to set up a help group for chilli jam addicts. This recipe is superb! Thanks
28th Feb, 2009
Nando's has sent me searching for chilli jam so I'm going to make this. Do you think it will matter if I use lazy garlic, lazy chilli and lazy ginger as I find them really easy to use and keep them in the cupboard for use with all manner of cooking
26th Feb, 2009
Absolutely delicious - took a bit longer to thicken but got there in the end. Will definitely make more for presents
21st Feb, 2009
I LOVE chilli jam and found this recipe to taste the best and closest to jars of ready-made I used to get. My only quibble is that it does take longer than suggested to thicken if you're using a big saucepan! I've made 2 batches now and the 2nd time I boiled it longer but still not long enough as it's a tiny bit runny... Overall it's a brilliant recipe and the most delicious addition to any meal. Make loads because if you're like us, you'll get through it very quickly!
15th Feb, 2009
The first time I made it this was for a family get together - all four jars disappeared through the course of the evening - either eaten or taken away by my kids! What a success! I have since made this recipe countless times and everyone raves over it. I made it for a shooting party with pheasant pasties - nothing came back! It also works with mixed peppers although the colour isn't so good. Thankyou for such a wonderful recipe.
1st Feb, 2009
This sauce/jam was fantastic, especially with cheese. I doubled up the quantities and gave it away as christmas presents. Within days I had family and friends phoning me asking for more. They even took it to family buffets! My boyfriends sister doesnt like spicy food but loved it with soft cheese on toast. I changed the recipe slightly as I found it too spicy - I added about a cup of forest honey and a bit more sugar towards the end. The last bit I have left is hidden in the fridge away from addicted family and friends!! I will definately make it again, I will just have to pursuade my mum to let me borrow her jam pan again!
21st Jan, 2009
Hi Barney I made this as soon as I saw the recipe - to sell in my deli. Sadly, I can't keep up with demand! I've got people virtually threatening me if I don't make some more quickly, so thank you so much - It's been a runaway success. The only annoying thing personally is that I'm allergic to peppers, so haven't had the opportunity to sample it. Customers are adding it to mayonnaise, sauces, gravy and finding all manner of ways to use it in their cooking. So, once again, a massive thank you on behalf of Rawtenstall!
15th Jan, 2009
Fabulous - made it for Xmas pressies and was well received!


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.
Want to receive regular food and recipe web notifications from us?