Chilli Jam

This spicy jam is perfect with meats and cheeses or for dipping prawns into. I usually make a lot of it in the summer using homegrown chillies.

You can easily vary the heat by changing the type of chilli you use to match your own taste.


  • 840g sweet red peppers (deseeded and top removed)
  • 100g chillies (tops removed)
  • 2 cloves garlic (peeled)
  • 50g ginger
  • 1kg jam sugar
  • Juice of 4 limes
  • 200ml cider vinegar
  • ½ tsp salt


Blitz the peppers, chillies, ginger and garlic in a food processor to a fine pulp.

Add all the ingredients to a large pan and heat gently whilst stirring to dissolve the sugar.

Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 minutes until setting point is reached.

Leave to cool for 10 minutes before pouring into warm, sterilised jars.


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