Sweet chilli jam

Sweet chilli jam

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(202 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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13th Jan, 2009
Hi, I have been desperately trying to get the jam to thicken , but to no avail. Has anyone had the same problem? Any thoughts on how to resolve it? Thanks!
8th Jan, 2009
Hi, I made this recipe just before Christmas to give to my friends as part of their Christmas presents, I also kept a jar for myself. My friends and I thoroughly enjoyed the jam and they enjoyed it so much that they have asked me for the recipe so that they can make it too. I must say it took just over 2 hours to get sticky, despite using the exact ingredients and method specified and cooking the jam in Le Creuset, oval 29cm cocotte. The jam tastes very nice, spicy and has a beautiful colour and it goes well with cheese as well as cold meat... enjoy !
5th Jan, 2009
My wife loved this, had a good bite to it, it didn't set like a jam, but it was lovely with cold meats and in a snandwhich, if you like spice you'll like this.
3rd Jan, 2009
Hi Have just been given a jar of this jam for christmas and it tastes fantastic! I am now going to try and make some of my own! Have never made any jam of any kind so am looking forward to this.
3rd Jan, 2009
Wow - what great jam! Flavours and colours are amazing and its so easy to make. I made 5 small jars but will definately make more soon. I used 10 fairly big red chillies and the heat is just right (but I do enjoy hot food!)
25th Dec, 2008
I had the same problem with it not thickening. The second time I made it I strained the mulch of chilli/peppers, as well as the cherry tomatoes, but it was still too runny. I still ended up having to partially strain it at the end. But the flavour is so good I would still make it again.
23rd Dec, 2008
Oh wow! Just finished making this and it's FABULOUS!! Yes it did take a lot longer to thicken than the recipe promised (I wish I'd read the comments on here first!), but well worth the wait. It's got quite a kick to it, but I suspect that may be the 4 scotch bonnet peppers I substituted for regular chillies. Thank you!
23rd Dec, 2008
22nd Dec, 2008
Made a second batch of this today ... I only put the seeds of 7 chillis as I had read the comments before and didn't want to blow anyones head off ... my Brother-in-Law being my chief tester said it was perfect so its definately going in the hampers I am doing for Christmas Presents... so easy! just takes a lot more cooking if you haven't got a wide saucepan but not a big deal really !
18th Dec, 2008
Followed the recipe to the letter (Tesco had tinned cherry tomatoes) and it's fantastic. There is a quite bit of heat in t there, but works really well with good cheese (lunch today!). Took a little longer to cook down (about 75 mins), but once it had started to thicken, I put the heat up and kept it moving. Result was a bubbling lava as described. Can't wait for some cold cuts at Christmas to go with it, as I think it will be fantastic with cold ham. Would make a great Christmas present for a chilli fan, but not for those a little less tolerant to heat!!


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