Sweet chilli jam

Sweet chilli jam

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(211 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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27th Oct, 2015
This recipe is amazing!! It made 3x 250ml jars and 1x500ml jar. I added 8 chillies and that was probably a tad too much (I normally order medium at nandos). I would not do this recipe without a food processor, it is very much needed. I also used fresh cherry tomatoes (not tinned) which worked well. Took a bit longer to cook, just under 1.5 hours. It tastes so good, the jars which were planned for christmas hampers but have already been handed out!
29th Apr, 2015
I have just made 120 jars of this as "favours" for my daughter's wedding! I'm not sure I ever want to see or smell it again but it is a brilliant recipe!
31st Mar, 2016
I am about to do the same! I have already made 50 small jars of marmalade & now need to do 60 jars of chilli jam. Any chance you remember what quantities you used for your 120 jars? Thanks.
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....


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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