Chilli jam


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  • 150g of red chillies, long, cut into pieces
  • 150g of peppers, red and yellow, cut into chunks
  • 1000g of jam sugar
  • 600ml of cider vinegar
  • 50g of fresh ginger, grated
Sterilise the jam jars and set aside to cool
Place the chillies in a food processor - if you are looking for a milder flavour, remove the seeds from the chillies beforehand. Pulse until finely chopped, add the peppers and pulse again until finely chopped. Add the ginger and pulse until combined
Add the sugar and vinegar to a medium pan and place over a low heat, without stirring, until the sugar has dissolved
  • 1000g of jam sugar
  • 600ml of cider vinegar
Add the chilli and pepper mixture to the pan, bring to the boil and leave at a rapid boil for 10 minutes
Remove from the heat and leave the mixture to cool - it will thicken as the temperature drops. After approximately 45 minutes, or once the red chilli flecks are fairly evenly dispersed in the jelly, transfer to jam jars and seal tightly
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