Sweet chilli jam

My friend Kim and I went to the Totterdown arts trail a few weeks ago, and it was there where I had my first Scotch egg. They had chilli jam to accompany the eggs, and I think I liked the jam more than I liked the Scotch egg (despite the fact it was a pretty amazing  Scotch egg).  Struggling for ideas of home made presents, I thought I should try to replicate such delicious flecked red jam. I experimented with sugar, chillies and peppers and the result was a sinfully sweet chilli jam, with a hint of heat.  A grown up version of ketchup that goes fantastically well with cheese, burgers, chicken and pretty much everything.

chilli jam

50 g fresh red chilli peppers (deseeded, sliced in rounds)
150 g red peppers (cored, deseeded and cut into long stripes)
1 kg jam sugar
600 ml apple cider vinegar

You will need 6 x 250ml sealable jars, sterilised.

Note on sugar: I used jam sugar, which is sugar with pectin to ensure the jam sets. But if you can’t find it, don’t worry, you can either buy pectin or make it pretty easily.  Fruits like apples and oranges are particularly high in pectin, with the highest concentrations in the skins, cores and seeds. Just boil a couple of  chopped green apples (with skins and seeds) with two cups of water and one teaspoon of lemon juice, for half an hour. Strain and boil further until you have half the volume. You now have homemade liquid pectin.

Note on sterilising jars: There are so many methods, I like the microwave one: Fill jars halfway with cold water. Place the jars in the microwave. Heat jars in the microwave on high for around three minutes or until the water boils. The boiling water will sanitise the inside of the jar.


1. Put half of the cut-up chillies and peppers aside. Blend the other half until they are finely chopped.
2. Dissolve the sugar in the vinegar and add to a pan.
3. Add the sliced chillies and peppers, as well as the chilli-pepper mashed up mixture to the pan and bring the pan to the boil. Turn the heat down to a simmer and cook for about 45 mins, stirring occasionally.
4. Once the jam becomes sticky, continue cooking for 10-15 mins more, stirring frequently so it doesn’t burn.
5. Take the pan off the heat and allow it cool slightly. Transfer to sterilised jars and seal tightly.


cutting peppers

chopping chillies

chopping peppers  chopped chillies     finished jam

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