This sweet chilli jam recipe is straightforward to make and produces an unusual jam that can be used as an accompaniment to a curry like a mango chutney or sweet brinjal pickle. It goes really well with a strong cheddar cheese and perks up a mild cheese sandwich.
This sweet chilli jam recipe was kindly sent in by Jon
Ingredients for Sweet Chilli Jam:
- 8 red peppers, deseeded and roughly chopped
- 5 medium red chillies, roughly chopped
- Finger-sized piece fresh root ginger, peeled and roughly chopped
- 8 garlic cloves, peeled
- 400g can chopped tomatoes
- 750g caster sugar
- 250ml red wine vinegar
Method for Sweet Chilli Jam:
- 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.
- 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.
Makes 4 8oz Jars and keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
For More Information on Jam Making
How to Make Jam, Jellies & Marmalade
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
I came across this recipe somewhere else and it has become a staple in my house. It attracts friends that want a jar! Awesome in a cheese toasty or with greek yogurt in savory scones. And with chips too, obviously 🙂
Tried this for the first time yesterday, looked great and smelled even better. After cooling in the jars I couldn’t resist trying some with cheese last night. Tasted lovely but not quite as thick as I was expecting it – won’t stop me eating it though – will just cook for longer next time!!!!
Absolutely brilliant recipe. Thanks.. Gave some jars away as Christmas presents and now have been asked to make more. I think I will be making this again and again!!!
After tasting my neighbours sweet chilli jam, I had to try myself. First attempt and it received her seal of approval! Very tasty. I was a bit adhoc with ingredients..using what I had…more chilli’s, less peppers and another can of tomatoes. Also mixture of red and white vinegar. Very pleased with the result. Thank you
Have made lots of this delicious sweet chilli jam. Recipe never fails. my friends and family love it and I always have a few jars stored away for BBQs and my Christmas hampers gifts. I stick to the recipe but I prefer to deseed the chillies for a little less kick. This jam/relish is so versatile I use a teaspoon or 2 in tomato pasta sauce, add a little to a salad dressing of olive oil, lemon juice and honey, mix with mayo for a delicious dressing on fresh prawns, on burgers, cheese, omelettes, etc etc.