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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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
24th Sep, 2017
Thanks for this, I was looking for a weight of chillies as the ones I've grown are small, not long as stated in the recipe!
15th Oct, 2014
This recipe is brilliant, I have made this many times. I also use this as a basis for making Red and green tomato chutney, I also use it in Chinese cooking and anything you need some sweetness and a little zing, try it you will not be sorry.
1st Oct, 2014
This isn't an actual jam and with the vinegar is technically more of a chutney. Therefore, don't expect it to set. Cook it gently as all you're doing is letting the vinegar evaporate. And don't forget that the sugar is there as a preservative so you can't reduce it too far. I cooked it in a wide, shallow non stick pan and it took well over an hour, but I kept an eye on it while doing other stuff.
16th Sep, 2014
I made this last year, largely following the recipe, and it was great stuff. This year, I've put in piles of chillies as had loads at once from the polytunnel - about 400g by weight, 3 big green/red peppers (home grown too) which I think must weighed in at about 700g (about the same as 5 normal sized ones I'd guess), about 40g of garlic and a big lump of ginger (probably about 70g). Then rather than tinned tomatoes I used three big beefsteak style toms from the garden which I blitzed first (about 400g as recommended). I was aiming to make the recipe as described but with more of a kick, and it did the trick - great consistency, fiery hot, and easy to make by blending everything first. Mine was done in about an hour, but I'm sure this is largely dependant on how fast you're boiling it etc.
11th Jun, 2014
Absolutely wonderful stuff. I doubled everything in the recipe but kept the sugar the same. I also used dried ginger and ordinary tinned tomatoes and it still turned out lovely. I had to cook it for a good hour and a half. Everyone loves it and as soon as my broken shoulder has healed I'll make some more.
13th Apr, 2014
family cant get enough of this delicious jam...great with cheddar cheese and cold meats. We do like more chillies for that extra kick!


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