Chilli Jam


Make a batch of this spicy hot red pepper and chilli jam to give to friends at Christmas! It’s the same method as if you are making a fruit jam, you just need to cook it for longer and that means keeping an eye on it so it doesn’t stick.

Makes 2 x 200ml jars


8 red peppers, trimmed, seeds removed and roughly chopped
6 red chillies, seeds removed (if you wish) and sliced
1 inch piece of ginger, peeled and finely chopped
5-6 cloves of garlic, peeled
400g tinned tomatoes
700g caster sugar
220ml red wine vinegar


1. Whizz the red peppers, chillies, ginger and garlic in a food processor and process until you have a fine mixture. Add it to a heavy saucepan (a lighter saucepan will burn) with the tomatoes, caster sugar and vinegar.

2. Bring the mixture to the boil removing any white froth as it appears on the surface. Turn the heat down and simmer the jam until it thickens and you can run your finger through a dollop of it on a wooden spoon and leave a mark. Stir from time to time to make sure it doesn’t catch.

– Leave the chilli seeds in if you like your chilli jam hot. (You must remove the red pepper seeds however as they will taste bitter.)

– Check the chillies by eating a tiny piece before you use them, if they are mild use up to 10 red chillies instead of the quantity in the recipe.

– Pot the jam in sterilised jars (run them through a dishwasher at 65C without detergent). Place the lids in boiling water for 10 minutes. Leave the chilli jam to cool a little – it shouldn’t be boiling hot when it goes into the jars – pot the warm chilli jam into hot jars (if the jars are cold they will crack). Keeps for 3-4 months if stored in a sterilisesd jar – store in the fridge when open. You can make a smaller quantity (eg half this amount), cool and spoon into a bowl or clean jar and keep it in the fridge.


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