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A spoon of chilli jam placed on cheese and bread with a jar behind it.

Sweet Chilli Jam

Plenty of chillies? Make this delicious prize winning Sweet Chilli Jam. Perfect with cheese & homemade bread & makes a great edible gift! Naturally vegan & gluten free.
5 from 40 votes
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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: British, International, Thai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 56 tablespoons
Calories: 40kcal
Author: Sarah James


  • Stainless steel preserving pan or large wide based saucepan
  • Funnel
  • Ladle
  • Handheld / stick blender
  • 4 x 200 ml sterilised jam jars


  • 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


  • 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.


  • 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.
Serving: 1Tablespoon | Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 166IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 1mg