How to Make Sweet Chilli Jam

by The Didsbury Baker

This sweet and spicy jam goes perfectly with cheese, cooked meats and sausages. Everything really!!


  • 8 Red peppers
  • 10 Red chillies
  • 250 Milliliters Red wine vinegar
  • 400 Milliliters Tin of Cherry Tomatoes
  • 750 Grams Golden caster sugar
  • 8 Cloves of garlic - peeled
  • Finger sized piece fresh ginger
  • Instructions

    Step 1

    Gather ingredients

    Step 2

    Roughly chop and deseed peppers

    Step 3

    Add to food processor

    Step 4

    Chop chillies - keep the seeds

    Step 5

    Add to food processor

    Step 6

    Chop ginger and garlic and add to the mixer

    Step 7

    Whizz ingredients until smooth

    Step 8

    Pour mix into a heavy bottomed pan

    Step 9

    Weigh out sugar

    Step 10

    Add sugar to pan

    Step 11

    Cherry tomatoes in a tin - who knew!!

    Step 12

    Add tomatoes to the pan

    Step 13

    Measure out the red wine vinegar

    Step 14

    Add to the pan - easy so far isn't it?!

    Step 15

    Mix well and bring to the boil

    Step 16

    Skim off any scum from the surface and reduce heat to a simmer

    Step 17

    Simmer for 1.5-2 hours until the jam is thick and sticky

    Step 18

    Add to sterilised jars while still hot. Then put the kids in and allow to cool.

    Step 19

    The jam will keep for 6 months unopened. But it probably won't last that long! Enjoy