Chilli Jam Recipe


Chilli Jam Recipe

Makes 4 – 5 jars

Chilli Jam Recipe

I made a batch of this chilli jam a while back 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.


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)
900g golden caster sugar
250ml red wine vinegar

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.

Chilli Jam Recipe

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

Chilli Jam Recipe

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 simmer 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.

Then carefully spoon into the jars and pop the lids on.

These will keep, unopened in a cool, dark cupboard for up to three months. Once you open them, you should refrigerate them. See this chilli jam recipe is super simple.

We have lots of ways that we use our chilli jam. Some of my favourite include adding it into 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.

Chilli Jam Recipe

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. It’s a classic. Enjoy this chilli jam recipe.

Chilli Jam Recipe on Life Loving Blog

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20 thoughts on “Chilli Jam Recipe

    • Sally Sally says:

      Oh yes Stevie you should. Even if you don’t fancy making it yourself, you should be able to pick up a nice one at your local farmer’s market.

  1. This sounds absolutely scrumptious. I love homemade jams and chilli too so this would be a hit in my house. Thank you so much for linking up to Share With Me blog hop. I hope to see you again this week for another great round. #sharewithme

  2. I’ve never made this but I have enjoyed it many times. Friends take a block of cream cheese and warm it, then pour warmed chili jam over the top of it, it is so good on a cracker, as an appetizer or buffet item. So good! I’ve never made my own chili jam, I’m pinning the recipe so that I can make it this summer with the garden produce! Great gift idea for Christmas!!!

    • Sally Sally says:

      Oh wow, that sounds amazing Nikki. I might serve that as a starter or finger food at our next gathering – what a great idea. I bet there’s loads of different types of cheese that this would work well with. I’ll happily put myself forward as a tester for this. Mmmm.

    • Sally Sally says:

      If you love a bit of spice Linda, then pop a few extra chillies in. The sugar dulls the hotness, so I would say this is medium for a chilli jam. It’s one of our staples, either home-made or from the farmers market.

  3. This looks amazingly delicious Sally! I’ve never tried this kinda jam before! Also, it’s such a great idea to give this away as gifts! I bet it’s good on toast as well…but I do like the idea to have it as a meat sauce as well!

    • Sally Sally says:

      It’s so versatile. Maybe I should come up with some recipes of how best to use chilli jams and chutneys. Yes, it’s a lovely gift Katrin. Always goes down well with my family and friends.

    • Sally Sally says:

      Thanks Sadhna. You can dial the chillies up or down depending on how much you like spice. Any chilli lover will like it with a little hit of heat. If you prefer something sweeter, you can add less-hot chillies and more sugar.

  4. Avatar Cheryl @ ReimerandRuby says:

    I have not tried chili jam before, but I love peppers, so I should probably like this… I think will give it a try! Thanks for sharing! #LifeLovingLinkie

    • Sally Sally says:

      Ooh, you definitely should Cheryl. It’s very simple to make (especially if you have a food processor) and it’s so much nicer than any shop bought one I have tried. It’s as nice as the ones we get from the farmers markets. Yum!

    • Sally Sally says:

      It’s really easy Mrs Tubbs. My friends and family were really pleased I made more. It always goes down well.

    • Sally Sally says:

      Yes this one isn’t hard at all Laura. It takes a while for it to cook through and become sticky but it’s not a complicated recipe. Thanks for stopping by!

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