Sweet Chilli Jam

My Easy Sweet Chilli Jam is sweet, spicy and tangy with a warming heat that won't blow your socks off. Perfect to perk up cheeses, cold meats, sausages or burgers.

4.99 from 75 votes

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British, International, Thai

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: tablespoons

Calories: 40kcal

Author: Sarah James

tablespoons

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

Metric - US Customary

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.