How to Cook Delicious Sweet Chilli Jam

by Gareth Thompson

A delicious sticky tangy fiery sweet chilli jam.


  • 8 Red bell peppers
  • 10 Red chillies
  • 1 Finger size piece ginger
  • 6 Large cloves garlic
  • 400 Grams Cherry tomatoes
  • 250 Milliliters Red wine vinegar
  • 750 Grams Caster sugar
  • 1 Food processor or blended
  • 1 Heavy bottomed pan
  • 1 Sterile jar
  • Instructions

    Step 1


    Step 2

    First chop and deseed the Red bell peppers. Secondly roughly chop the Red chillies, ginger and peel the Garlic cloves.

    Step 3

    Chopped ingredients.

    Step 4

    Using the food processor or blender finely chop the Red bell peppers, Red chillies, Ginger & Garlic cloves into a paste. Then transfer the mixture to a heavy bottomed pan.

    Step 5

    Stir in the Red wine vinegar and Caster Sugar.

    Step 6

    All ingredients blended and mixed.

    Step 7

    Bring the mixture to the boil then a gentle simmer. Simmer for 45min to 1hr 30min. Occasionally skim the scum that will form. Stir regularly to avoid the jam from sticking and burning.

    Step 8

    Scum that rises to the surface.

    Step 9

    The mixture should reduce down and become stickier and stickier like lava almost. When all the liquid had reduced down to a sticky jam it's ready, take off the heat and allow to cool.

    Step 10

    Cool slightly and transfer to sterilise jar. Once completely cooked move to a dark cupboard. Once opened should keep for roughly 3 months.

    Step 11