Sweet chilli jam

Sweet chilli jam

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(212 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


  • 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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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.
16th Nov, 2008
Hi, I made this today....amazing flavours! The only issue is that mine has cooled down now and still hasn't set like jam. Any tips?
14th Nov, 2008
I'm hoping to make this for Christmas presents too, I found canned cherry tomatoes in tesco, so I assume you should be able to get them in the bigger supermarkets? Just wondering if the cooking times would be the same if I doubled up the quantities? Will comment again when I've made it...!
14th Nov, 2008
Hi, i really want to make this jam, but have never heard of canned cherry tomatoes, do i need to use these and where can i get them from? or will normal tinned tomatoes do?
10th Nov, 2008
I made this tonight and it tastes good (though it's still warm at the moment so I'll try it again when it's cooled. I used red and green chillies. Only comment was that mine took a lot longer than 50 minutes! In fact it was more like 2 hours before it thickened up! So don't make it if you're short on time!


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