Chilli Jam Recipe

I made a batch of this chilli jam and gave it to friends and family. All I heard for weeks afterwards was ‘When are you going to make some more using that chilli jam recipe’. So to me, that’s a serious thumbs up.

Chilli Jam Recipe

Chilli jam has become a staple in kitchens worldwide, thanks to its versatility, depth of flavour, and ability to add a spicy kick to almost any dish. Whether you’re spreading it on a cheese sandwich, pairing it with cold meats, or using it as a sweet and spicy addition to a cheese board, homemade chilli jam is a must-have condiment. Given that my chilli jam was so well received, I thought I would share my chilli jam recipe. It’s delicious as it balances heat, sweetness, and that little bit of tang, creating a delicious addition to anything you fancy. This luscious chilli jam recipe captures the balance of heat and sweetness. Sandwiches, watch out, you are about to get a serious upgrade.

Makes 4 – 5 jars

Ingredients – Chilli Jam Recipe

8 orange, red or yellow peppers
8 – 12 red chillies (depending on how much of a kick you like)
Finger sized piece of fresh root ginger
8 cloves of garlic
400g of cherry tomatoes (tinned is fine, but fresh is good too)
900g golden caster sugar
250ml red wine vinegar

Equipment – Chilli Jam Recipe

Before you start, make sure you have the following equipment:

Food processor (for chopping the vegetables)
Large saucepan or a heavy-based pan (to cook the chilli mixture)
Jam jars with metal lids (for storing your jam)
Small jars (to distribute the jam for gifting or easy use)
Baking tray (to sterilise your jars in the oven)
Sharp knife (for chopping if you aren’t using a food processor).
Thermometer (this is optional and can be used to check the setting point)

Method – Chilli Jam Recipe

Peel the garlic and ginger and roughly chop with the chillies and peppers.

Tip all the chopped ingredients into your food processor and whiz until they are finely chopped.

Add blended ingredients to a heavy bottomed pan with the tomatoes, sugar and red wine vinegar.

Bring to the boil.

Keep skimming off any scum that comes to the surface. I use a spoon just to collect to one side and to lightly scoop out.

Once it starts to boil, simmer for approx. 50 minutes – 1 hour. You’ll know when it is almost ready as it becomes darker, thicker and a bit sticky.

During the simmering time, if your cherry tomatoes are whole, you may wish to squash them against the side of the pan. That way you won’t get large chunks of tomato skin in your jam as it will break down during cooking.

Once you get that slightly sticky consistency, continue to simmer for 10 – 15 minutes, stirring regularly so that it doesn’t catch at the bottom and burn.

During this time, prepare your jam jars.

You can sterilise them, by washing them in warm soapy water and then popping them in the oven to dry. I usually warm my oven to about 120 degrees (140 degrees for non-fan assisted) and pop them in to dry.  If you are using Kilner jars, you’ll need to boil the seals in hot water as these can’t be dried using an oven.

Once the jam has simmered for 10 – 15 minutes at the sticky stage, turn off the heat and allow to cool slightly.

Once your jam has reached its setting point, it’s time to fill your jars. Carefully ladle the hot jam into the sterilised jar, filling them to just below the rim. Seal the jars immediately with rubber seals and/or metal lids. As the jam cools, you’ll hear the lids pop, indicating a vacuum seal, which ensures your jam is preserved.

Cooling and Storing

Allow the jars to cool at room temperature before storing them in a cool, dark place. Properly sealed, your chilli jam will keep for up to a year. Once opened, store the jar in the refrigerator and use within a month. Once you open them, you should refrigerate them. See this chilli jam recipe is super simple.

Troubleshooting Tips

If your chilli jam doesn’t set, don’t worry! You can re-boil the mixture and add a little more jam sugar or lemon juice to help it reach the setting point. If the jam is too thick, you can gently reheat it with a little bit of water until it reaches the desired consistency.

Making in Large Batches

Chilli jam is a great recipe for making in large batches like I do. You can easily double or triple the recipe and store the extra jars for future use or as gifts. Just remember to adjust the cooking time accordingly, as a larger batch will take longer to reach temperature.

What is Chilli Jam?

Chilli jam, also known as chili jelly or spicy chilli jam, is a sweet and savoury spread made from a mix of chilli peppers, sugar, and vinegar. It’s a versatile condiment that can be used so many delicious ways—from topping on a cheese board to adding a zing to your salad dressings or even accompanying savoury cream teas. Ooh yes, that sounds amazing right!

Choosing the Right Chilli Peppers

The key to the perfect chilli jam recipe lies in the selection of chilli peppers. The type of chillies you use will determine the heat level of your jam. If you prefer a milder jam, opt for large red peppers or sweet red chillies. For those who enjoy a bit more heat, hot chillies like bird’s eye or habaneros will do the trick. Remember, the heat of the chillies can be adjusted by removing or retaining the seeds and membranes—the hottest parts of the chilli.

Serving Suggestions

Chilli jam is incredibly versatile. We have lots of ways that we use our chilli jam. Some of my favourites include adding it to gravy to give it a sweet, sticky kick. We also sometimes top a pork chop with a spoonful and then pop a couple of slices of cheese on top and pop it back under the grill. That’s a naughty piece of heaven on a plate.

But, by far, our favourite is with cheese and crackers. You can’t help but love a good bit of cheddar and a decent cracker. Here are some ideas on how to enjoy your homemade chilli jam.

Cheese board: Pair your spicy chilli jam with a selection of cheeses, especially mature cheddar, brie, or goat cheese. The sweetness of the jam balances the richness of the cheese, making it a great addition to any cheese board.

Cheese sandwich: Spread a generous amount of hot chilli jam on a cheese sandwich for a sweet and spicy twist. It pairs wonderfully with sharp cheddar.

Spring rolls: Use sweet chilli jam as a dipping sauce for spring rolls or dumplings. Its balance of sweetness and heat complements the savoury flavours perfectly.

Salad dressings: Mix a spoonful of chilli jam with olive oil, lemon juice, and a splash of fish sauce for a quick and yummy salad dressing.

Cold meats: Serve chilli jam alongside cold meats like ham or roast beef for an extra layer of flavour. It’s a classic. So grab your ingredients, sterilise those jars, and get cooking – enjoy this chilli jam recipe.  If you do knock up a batch, let me know what you think. I’d love to hear if you enjoyed your chilli jam if you cooked it using this chilli jam recipe.

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