Plenty of chillies? Make this delicious prize winning Sweet Chilli Jam. Perfect with cheese and homemade bread and makes a great edible gift! Naturally vegan and gluten free.
We love our savoury chilli jam which really is more like a jelly as it doesn’t contain pieces of fruit. If you haven’t made jam before you’ll be pleased to hear it’s a lot quicker and easier than than you might think.
I use jam sugar which contains just the right amount of pectin to give a good set in three or four minutes.
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Prize winning not least for its gorgeous vibrant fresh colour which comes from the red bell peppers and chillies and the speedy cooking.
A best seller at our Christmas fayres in France and a regular addition to our family Christmas hampers. Sweet Chilli Jam is always on the table with our Homemade Chilli Sauce whenever we have a BBQ here at the Kitchen Shed.
The Cayenne chilli peppers give a fiery heat to the jam without being overpowering although you can use a different variety of chilli pepper if you prefer – a good tip is to taste the chilli before using to check how hot it is.
If you fancy using alternative chilli varieties, see below.
What equipment do I need to make the Best Sweet Chilli Jam ?
- Stainless steel preserving pan or large wide based saucepan
- Funnel
- Ladle
- Handheld / stick blender
- 4 x 200 ml sterilised jam jars
What ingredients do I need ?
See the recipe card for exact quantities.
- About 10 Cayenne chillies
- 2 to 3 red bell peppers
- Fresh ginger – adds a warming heat.
- Apple cider vinegar – I use a good quality organic vinegar.
- Jam sugar – to ensure a good set. If you can’t get hold of jam sugar you can use regular sugar and buy the pectin separately. Use the amount recommended on the pectin packet. You can find pectin sachets in most supermarkets these days or you can buy online.
- Lime juice – gives a zesty tang to the jam.
- Salt – I use fine sea salt/kosher salt.
Can I use different chilli peppers ?
Yes you can, it’s pretty much down to personal taste and how hot you prefer your jam. If you want a milder chilli jam use Sweet Cherry peppers instead of Cayenne.
Serrano Pepper Jam
Substitute red Serrano chilli peppers to give you a medium heat jam.
Scotch Bonnet Hot Pepper Jam
Scotch Bonnets or Habanero chilli peppers make a great jam. Although they are very hot, they also have a unique fruity taste which we love. Only use 100g of Scotch Bonnets and make sure you label as Extra Hot.
Thai Sweet Chilli Jam
Use Thai Bird’s Eye chillies instead of Cayenne chillies and add a couple of crushed garlic cloves to the pan along with the chillies and bell peppers. The pungent heat of bird’s eye chillies mean that you need less chillies so use half the amount.
How to make Chilli Jam
- Slice chillies and peppers, remove seeds and fibrous tissue.
- TOP TIP: Wear gloves to cut and deseed the chillies – the oils released in the fibrous tissue can really burn.
- Place in a preserving pan or large saucepan and add ginger and cider vinegar.
- Simmer for 15 minutes and puree with a stick blender.
- 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.
What do you eat with Sweet Chilli Jam ?
- Perfect for spicing up cheese and crackers.
- 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.
- Add a tablespoon or two to your favourite stew, casserole or tagine.
- Add a little water and use as a glaze to liven up your Christmas ham or give a spicy kick to chicken breasts or drumsticks.
How long does it keep ?
Sweet Chilli Jam will keep for up to a year stored in a cool dry place.
Once opened, use within eight weeks.
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More Homemade Spicy Edible Gift Recipes
Sweet Chilli Jam
Equipment
- Stainless steel preserving pan or large wide based saucepan
- Funnel
- Ladle
- Handheld / stick blender
- 4 x 200 ml sterilised jam jars
Ingredients
- 150 g Cayenne chilli peppers approx 10 chillies
- 250 g red bell peppers approx 2 or 3 red peppers
- 50 g fresh ginger – peeled and chopped
- 500 ml apple cider vinegar
- 1 kg jam sugar
- 90 ml lime juice
- 1 level teaspoon salt
Instructions
- Slice and chop chillies and peppers, remove seeds and fibrous tissue.
- Place in a preserving pan or large saucepan and add 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 for 3 to 4 minutes and remove from heat.
- Allow to cool for 5 minutes and then ladle into clean sterilised jars.
Notes
- Serving size is 1 tablespoon (15g) The recipe makes approximately 3 or 4 x 200 ml jars.
- A stainless steel pan is best as it will react less to the acidity of the vinegar.
- If you can’t get hold of jam sugar you can use regular sugar and buy the pectin separately. Use the amount recommended on the pectin packet. You can find pectin sachets in most supermarkets these days or you can buy online.
- Wear gloves to cut and deseed the chillies – the oils released in the fibrous tissue can really burn.
- Sweet Chilli Jam will keep for up to a year stored in a cool dry place.
- Once opened, use within eight weeks.
- Nutrition information is approximate and meant as a guideline only.
Pin for later
I’m entering Sweet Chilli Jam into a couple of challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Charlene over at Food Glorious Food.
- Ren’s Simple & In Season challenge over at Ren Behan.
And linking to: Fiesta Friday
Lena
Tuesday 31st of May 2022
Thanks for this great recipe! I made it with my home grown chillies (bird's eye and scotch bonnets) and used xylitol with Pomona's pectin in lieu of jam sugar. I used good quality white wine vinegar in lieu of the apple cider vinegar. Worked a treat. The taste and colour of this jam is amazing. I also boil preserved about 12 jars. We now have enough chilli jam until next harvest and to give to friends. Thanks again!
Andrina
Tuesday 30th of June 2020
This turned out beautifully and is excellent with creamy cheeses. The flavor is really lovely. I used about half the amount of sugar but with the appropriate amount of pectin for the weight of peppers and it set well. Would definitely make again. It’s also a beautiful color!
Carl
Sunday 4th of December 2016
Made this today , very good and easy . Thanks
sarahj
Monday 5th of December 2016
That's great Carl, glad you found the recipe easy to work with and I hope you enjoy my Sweet Chilli Jam as much as we do. A pleasure to share the recipe. :-)
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