Sweet chilli jam

Sweet chilli jam

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(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
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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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10th Dec, 2008
I have just made this and put in jars. It seems very runny any why I can save it?
10th Dec, 2008
Sorry I forgot the rating!
10th Dec, 2008
I made this yesterday and have to say I was a little nervous at first as it smelt really vinegar'ish but then they do say the proof is in the tasting and it tastes fantastic. Even if I do say so myself, I doubled up the quantities and it did take a little longer to thicken and I got 8 x 8oz jars and a big tub full. I will definately be making this again!
9th Dec, 2008
I made this over the weekend as I am going to give it away as christmas presents, I only made 2 jars as the smallest I could find were 500ml, so I have just bought some more jars to make more. My husband sneaked a teapsoon of one of the jars and put it into some gravy he was making it was really nice.
6th Dec, 2008
I've literally just finished putting this in jars, and couldn't help sneaking some with a bit of camembert. It's delicious, and I'm considering going out to buy more cheese so I can eat some more! Next time I might use fewer chillis because it was much hotter than I was expecting, but I may have just had unusually strong ones. I also had to cook it for longer, giving it a rapid boil for about 30 mins til it thickened. I got 3 12oz jars and 4 8oz ones out of it.
30th Nov, 2008
This was a joy to make. Preserves always are. I did end up cooking the syrupy mass a little longer than advised in the magazine, but really that wasn't a great problem. Just need to keep an eye on what the mixture looks like as it's reducing. Make sure it's a good gloopy sticky mixture before you decant it into the jars.
22nd Nov, 2008
Its a really thick sauce. Thanks for getting back to me. I'm going to make another batch as the first didn't last long, soo nice! Thanks again
21st Nov, 2008
Thanks for getting back barney, plan to make this jam this weekend so will let you all know how it goes.....
19th Nov, 2008
Barney, Thanks very much for the reply.
18th Nov, 2008
I am after some assistance if possible I am planning on making the Chilli Jam this weekend, I bought some 1/2 ltr jars this weekend but I don't know if they will be too big. Please can someone tell me what size would be best if I have bought the wrong size, I am hoping to give them out as Xmas so I want to try and make the 4 jars as described in the December issue. Thanks.


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