How to Make Awesome Sweet Chilli Jam





Introduction: How to Make Awesome Sweet Chilli Jam

About: Helping you create great food with easy to follow step by step recipes. Check out for more marvelous ideas!

This Jam is amazing. I cannot and will not have a fridge that does not contain it! It was the first jam I ever attempted & still, by far, my absolute all-time favourite. You NEED this in your life, trust me. (P.S. It's EPIC with cheese and crackers.)

Here is what you will need to fill 1 x 500ml jam jar.

  • 4 Red Peppers
  • 5 Red Chillis
  • 5cm sized piece of Fresh Ginger
  • 4 Garlic Cloves
  • Half a 400g Tin of Tomatoes
  • 375g Golden Caster Sugar
  • 125ml Red Wine Vinegar

Essential Equipment

  • Food Processor
  • 500ml Jam Jar (I used a clip top Kilner)
  • A Very Wide Saucepan/Pot

Step 1: The Chopping

Firstly you will need to prep your vegetables. De-seed and roughly chop the peppers, slice the green tops off the chillis, (leave the seeds in – it won’t be hot I promise!) slice the skin off the ginger and roughly chop. Lastly – peel the garlic cloves. No need to be neat as the food processor will do most of the work for you.

Once you have your veg ready, chuck it all into the food processor along with the tinned tomatoes.

Blitz until everything is chopped reasonably fine and pour into a wide heavy based saucepan/pot. The wider the pan the better, as it will reduce much quicker. The first time I ever made this, I made the mistake of using a small pan and I was cooking it for about 5 hours! Trust me, it’s not very fun that way haha!

Step 2: To the Boil

Add in the golden caster sugar & the red wine vinegar then give it a good stir. Turn the heat up quite high and bring to the boil.

Step 3: Skimming Scum

Once it starts to boil, you will notice an orange, frothy ‘scum’ floating to the top. You need to skim all this out. The easiest thing to do is to get a small bowl and a spoon and just scoop it out whenever it appears. This will only last for the first 5 minutes or so then no more should appear.

Step 4: Getting Thicker...

Now bring the temperature down to a simmer, allow to bubble away and reduce until it becomes thick & sticky and looks something like below. Make sure you stir it every now and again to keep it all mixed well. This could take about an hour or 2 but depends on the size of your pan and the heat you have it over.

Step 5: Nearly There...

At this stage, you need to keep a close eye on your Sweet Chilli Jam and stir more often so it doesn’t catch & burn on the bottom of the pan. You will probably want to turn the heat down a little too. When the jam has reduced to the point where, if you run a spoon through it, it leaves a trail – it’s ready to be poured (still hot) into a sterilised jar.

It is worth noting that the jam will pretty much stay the same consistency even when cooled (due to the lack of pectin in the ingredients) so if you would like it a little thicker, keep cooking until it reaches your desired texture.

Step 6: Sterilising Your Jar... and DONE!

This is a very simple process. If using a clip on jar like me, make sure you remove the rubber seals. I have forgotten this once and it melted everywhere & smelt revolting! Oops.

Lay the jar open, place on a baking tray and pop into a preheated 180°C oven for 20 minutes. Et vous voila! Sterilised jar. Then whilst they are still warm, place the seal back on, pour in your jam & seal. Be sure not to touch the inside of the jars though as this will contaminate them and you will have to start again.

And there you have it folks, my all time favourite preserve… Sweet Chilli Jam! Once you’ve opened it, store in the fridge. It should last for at least 6 months, not that it will last that long!

In my opinion, the best way to enjoy this sticky deliciousness is on some cheese on toast, or just with some cheese/cold meats and crackers. I refuse to have a cheese board without it! It would also make a wonderful Christmas gift.

For more awesome step by step recipes check out

Canning and Pickling Challenge 2017

Grand Prize in the
Canning and Pickling Challenge 2017



  • Backpack Challenge

    Backpack Challenge
  • BBQ Showdown Challenge

    BBQ Showdown Challenge
  • Stick It! Contest

    Stick It! Contest

16 Discussions

Can you be more specific about the red "Chillis" and red "Peppers"? What kind?

2 replies

I use red bell peppers and just regular chillis. (They’re literally just called red chillis in UK supermarkets. I’ve googled and they look like cayenne peppers, not sure if that helps you?) x

You crazy Brits :) I've got many types of chili peppers in my garden (incl. cayenne), so I've give this a try!


9 months ago

I have a homemade ketchup recipe that's pretty much this but with more tomatoes (I buy them fresh and then prep them too), and herbs (I always add oregano to my recipes, haha).

best ketchup I've ever tried. so I do believe you when you say this is the best jam you've tried :)

PS: I never sterilize the jars - just clean them, then fill them to the border (the less air, the better!). the acidity and the sugar means it won't go bad for a LONG time (some batches have lasted roughly half a year in the fridge - yes, even once opened!). Also, I pour it hot into the jars - maybe that's what sterilizes them, lol.

1 reply

I pour mine into hot jars too and yes, my jam has also lasted for at least 6 months once opened in the fridge, sometimes even up to 1yr! It seriously is the greatest jam! :D


9 months ago

You may want to sterilize the rubber seal, too by submerging it in rubbing alcohol or boiling it in water for 20 minutes.

1 reply

We've made this sort of thing before... Damn, it's good! Gonna try this one anyhow...

1 reply

9 months ago

My local butcher makes this jam and I adore it but now I know how to make it I will have a go. Thanks for sharing

1 reply

9 months ago

Can't you sterilize the jar with boiling water?

I didn't know those rubber seals would melt...yikes! Anyway, looks delicious! :)

3 replies

I assume the author meant they'll melt in the oven while sterilizing the jar not from the chilli sauce.

You assume correct. Don't put the rubber seals in the oven!

Haha I didn't either! Lesson very much learnt :)