Sweet Chilli Jam

Plenty of chillies? Make this delicious Sweet Chilli Jam. Perfect with cheese & homemade bread & makes a great edible gift!

Sweet Chilli Jam is quick and easy to make and delicious with cheese and homemade bread. Divine with a baked Camembert and slices of French crusty pain. Warm through with a little rice vinegar and you have an easy sweet chilli dipping sauce. Fancy spicing up your fried onions for hotdogs and burgers ? Add a tablespoon to a pan full of fried onions just before serving and warm through, et voila, an easy onion marmalade and a great hotdog relish. Sweet Chilli Jam is always on the table with our Scotch Bonnet Sauce whenever we have a BBQ here at the Kitchen Shed.

I love growing chillies and we had a bumper crop of chillies and peppers in 2010. Even though I had made plenty of hot Scotch Bonnet Sauce for our pantry and the Christmas fayre, I still had a glut of chillies. Fancying to try something a little different, I made a few batches of chilli jam. It proved so popular we sold out halfway through the Christmas fayre and there wasn’t enough jam left for ourselves.
The heat of the chillies in this jam is not overpowering but even if you fancy a bit more heat, I still suggest trying it with the recommended recipe amount first. I used Cayenne Chillies which I deseeded as they tend to be very hot. Last year, I made a Scotch Bonnet chilli jam and even though I only used 100g of chillies, the jars were deservedly labelled as ‘Very Hot Chilli Jam’.

Sweet Chilli Jam

  • Approx 4 jars


  • 150 g (5 oz) red chilli peppers ( I used Cayenne chillies)
  • 250 g (9 oz) red bell peppers
  • 50 g (2 oz) root ginger peeled and chopped
  • 500 ml (2 cups) cider vinegar
  • 1 kg (5 cups) jam sugar with pectin
  • 100 ml (6 tablespoons) lime juice
  • 1 level teaspoon salt
  • Slice chillies and peppers, remove seeds and fibrous tissue.


Wear gloves to cut and deseed the chillies – the oils released in the fibrous tissue can really burn.


  • Place in a large preserving pan or large saucepan and add chillies, bell peppers and ginger.
  • Add cider vinegar and place on a medium heat.
  • Bring to a simmer and cook for 15 minutes on low.
  • Whizz with a stick blender until you have a puree.
  • Add the jam sugar, lime juice and salt.
  • Keep on a low heat and stir until the sugar has dissolved.
  • Boil rapidly of 3 to 4 minutes and remove from heat.
  • Allow to cool for 5 minutes and then pour into clean sterilised jars.
Pin Sweet Chilli Jam for later:Plenty of chillies? Make this delicious Sweet Chilli Jam. Perfect with cheese & homemade bread & makes a great edible gift!

I’m entering Sweet Chilli Jam into a couple of challenges this month:

And linking to: Fiesta Friday

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