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 Aug, 2016
Only just seen this! I made the standard recipe over and over and over again! I think about 6 batches made 120 small jars.
16th Dec, 2015
What a wonderful idea!
13th Jan, 2016
Thank you. It went down well! I use any colour of peppers, whatever are on offer at the time! Really doesn't seem to make much difference to the final taste.
30th Jan, 2015
Just made this in a tefal vitafruit jam maker, and went well. I only used 500g of sugar still too much, shall only use 400g next time and there will be a next or as soon as my 3 jars have ran out :) I used 1 scotch bonnet and 6 birds eye chillies and still not too hot for me. I was going to cook it for 90 minutes in the jam maker which cooks at a rolling boil, but it only needed 60 minutes. Pleased to have found this recipe as I won't have to buy chilli jam now.
22nd Dec, 2014
Absolutely amazing recipe!
18th Dec, 2014
Amazing recipe..I have been wowing friends & family with this for a few yrs after finding it on here, Its on the stove again and its already smells devine...50 mins cooking is rubbish I end up cooking for hours and I mean hours until it thickens but stay with it and you will be amazed by the results :)
9th Dec, 2014
Fantastic chilli jam, it was my first time attempt totally delicious!! As good if not better than a leading brand I've brought, I have to make more now as its going fast.... I halved the reciepe just in case it wasn't to my liking it made three good sized jars....
17th Nov, 2014
Great recipe, I have made it the past few years, seems to go down well. It made a bit over 1500 ml.
8th Nov, 2014
I forgot to say, when I make the recipe as is I normally get 4 or 5 jam jars out of this, sometimes 6. When I triple it I get 10-12 jam jars. It all depends on how big the chillies are, how long you cook it for etc. For me, this is the perfect jam/chutney - sweet and with a kick but NOT blow your socks off hot!
8th Nov, 2014
Triple batch - in case anyone was wondering. I grow chillies and peppers and have gluts so make triple batches of this fabulous recipe - by far the best chilli jam recipe I've found - as per the following tweaks. I usually make 2 x triple batches, one for jam and one for chutney. Points: 1. It's the same recipe to make jam or chutney. For jam, when you're blitzing the ingredients in a processor blitz them finely then sieve the juice from them as this is bitter. For chutney, just blitz them a couple of seconds so they're still a bit chunky. 2. You can swap the red chillies and peppers for green ones and, instead of using tinned tomatoes, use green tomatoes (peeled and deseeded first) for a greener colour. 3. When this recipe says simmer for 50 mins (for the original amount) if you do simmer it will take a lot longer. I always keep at a slight boil ie a few blobs on the surface. Ingredients for triple batch: 800g (about 20) small peppers, 200g (about 35) small chillies, 3 finger lengths ginger, 15 cloves of garlic, 1kg sugar (I use ordinary white granulated), 750ml vinegar (red wine vinegar is expensive, any vinegar will do as long as it's above 5% acidity - though malt vinegar will give a darker and not as pretty a jam). 1.2kg tinned tomatoes (ie 3 x 400g tins). Blitz, bring to a boil, keep at a rolling boil for about 2 hours. It will be very runny to start with but will thicken up. Note that this is not a fruit jam and is not supposed to set firm like jam - you should be able to spoon it out of the jar. So, you do not need to see a line at the bottom of the pan as per making jam. If you use all red to make jam this will give you a dark red colour, if you've left it chunky for chutney it will be slightly browner with chunks of colour. If you have a mix of red and green even better - more colour. I never, ever, triple batch when making fruit jam as it never sets. This, however, doesn't need to and is fab. The only hard part is preparing the veg. Thanks for a fab recipe - in my little book forever! Hope this helps x


8th Nov, 2014
About 4 or 5 jam jars.
9th Dec, 2013
I made a batch of this to sell at a charity event and was inundated with requests for the recipe. Best chill jam ever
24th Nov, 2013
Could I replace the golden caster sugar with jam sugar if I wanted to reduce the simmering time?
8th Nov, 2014
You could do but why go to the expense? I stopped using jam sugar years ago - thanks to Delia - and use white granulated sugar for everything. To reduce the simmering time, try it at a slightly faster boil.
9th Dec, 2013
Yes I use jam sugar but you won't need to cook it is long
Gerry Hayward
14th Sep, 2013
Living in Spain have been given a huge bag of green chillies ... How do I preserve them or make them into something tasty???
goodfoodteam's picture
18th Dec, 2013
Hi Gerry,You can substitiute the red chillies in this recipe for your green ones, or you could try pickling them.  


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