Sweet chilli jam

Sweet chilli jam

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.
17th Dec, 2008
This recipie is great... my whole family adored it although I could not get tinned cherry tomatoes so I used fresh and it was still good.
16th Dec, 2008
Have just made this according to the recipe using normal fat chillies and although it's delicious it does actually blow your head off! Fortunately we like hot things so will probably eat it all, but if you like things a bit milder I would suggest only 5 chillies or even less.
16th Dec, 2008
I made this using real cherry tomatoes whizzed in the blender instead of tinned ones (misread the recipe!) - I find it a little hot for my taste, but I haven't yet tried it with cheese or meats - if I made it again, I'd leave out most of the seeds. I had to boil it for about 2 1/2 hours on a low setting before it would set (but then I don't have very wide base saucepans). I doubled the recipe size, and it made 11 250-330ml jars full - plenty for Christmas presents and to keep some for ourselves! :-)
15th Dec, 2008
Barney, I used a large saucepan that is as tall as it is wide. I used the stated amount of chillies but I used a mix of red and green and mild and hot. Tastes fab - so much so that I'm only giving away two jars as we're keeping the rest for us!
15th Dec, 2008
Absoloutely gorgeous! I made this jam with the intention of giving away the jars at christmas but it was so lovely I ended up keeping it all! Planning to make this again in the near future, and hopefully it will be a deliciuos as the first batch! A great way of using my own homegrown chillies!
13th Dec, 2008
i've just made my first batch and it's far too hot - used 10 chillies as directed but it's too hot to eat - anybody know how i could save it - possibly with another tin of tomatoes and some more sugar to balance chilli?
12th Dec, 2008
Have just made this recipe for xmas hampers and amdelighted with outcome. It's the first time I've ever made sweet chilli jam and it was so simple. Barney, Can you tell me the best way to store this? I sterilised some jam jars and poured in. Can I just store in a dark cool place now (I've not sealed the jars or anything just put the lids on tight) or shall i refrigerate? I'm going to give as xmas presents so need to make sure they are stored correctly to be okay for christmas. Also, did you write the recipe for the red onion marmalade? If so, I am making this soon and would like to know the best way to store? Should I refridgerate? Thank you!!!!!
12th Dec, 2008
I am making this for the first time today and I am 1 hr and 25 mins into the simmering part and its still not thickened ... will just have to keep going I guess... the smell was off putting at the beginning but now smells ok ! Making for Christmas Presents so fingers crossed it works !
12th Dec, 2008
I am making my second batch of this jam today - it was such a success! I did let it cook for longer than suggested, until I thought it was thick enough. As someone else mentioned, the initial smell while you are cooking it is quite offputting, my husband was very reluctant to taste is as he was put off by the cooking aroma - but once persuaded, has a little with almost every meal if he can! Have passed this on to lots of friends and family.
11th Dec, 2008
I am making this Jam at the weekend for christmas gifts and was wondering what size of chillies are best? I like a kick from spicy foods but don't want the chilli to be too overpowering. I know that the small ones can be quite hot! Please help. Cheers.


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?