Melanie's Food Adventures

Chilli Jam-tastic



It’s that time of year when I get jamming to make some foodie Christmas presents for friends and family. I first made Chilli Jam last year, and as it had such a great reaction, I’ve had requests for it again this year! It’s nice and easy to make although you will need to spend some time with it as it bubbles and boils. It goes perfectly with crackers and cheese, or with some of that leftover turkey on Boxing Day (or Christmas Day evening, once you’ve found a wee gap to eat again!).

INGREDIENTS (Makes enough to fill 6 125ml Kilner jars)


8 Red Peppers (Seeds removed and roughly chopped)

10 Red Chillies (roughly chopped)

Finger sized piece of fresh Ginger (peeled and roughly chopped)

8 Garlic cloves (peeled and cut in half)

400g can of Cherry Tomatoes

550g Golden Caster Sugar

250ml Red Wine Vinegar


  1. Place your Peppers, Chillies (including seeds), Ginger and Garlic into a food processor and blitz until very finely chopped.
  2. Scoop the mixture into a heavy bottomed pan and add the can of Cherry Tomatoes, 550g Golden Caster Sugar and 250ml of Red Wine Vinegar and give everything a good stir. Bring to the boil before reducing to a simmer for around an hour and a half, stirring occasionally and skimming off any scum that comes up to the surface. You’ll probably want to keep an eye on it a little closer after the hour mark. The liquid will disappear quite quickly so keep an eye on it and don’t wander off too far!
  3. Once the jam starts to become sticky (take a small amount out with a spoon and let it cool slightly before rubbing it between your thumb and forefinger. You’ll know it’s getting there when it starts feeling sticky and jam-like) continue to cook for another 10-15 minutes. You’ll want to stir frequently now as it will catch really quickly and you don’t want all your hard work to go to waste now! At this point it will be thick and bubbling away like mad. Turn off the heat and move the pan to another ring of your hob to cool slightly before transferring to sterilised jars and allowing to cool completely.






– Your jam will keep for 3 months if kept in a cool, dark cupboard. Once opened, keep in the fridge.

– Another way to check that your jam is ready is to drag a wooden spoon through the mixture. If it’s ready, it will take a good few seconds for the mixture to come together again.

– Each jar will roughly need 3 large tablespoons worth of jam to fill them


Melanie, Food Adventurer


  1. This is a lovely recipe! We make one very similar but we add a little extra chilli for a bit more of a kick! 😀

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