How to Make The BEST Homemade Sweet Chilli Jam

(This post has been updated from the original September 2011 version to provide a better experience for you)

This insanely delicious sweet chilli jam is the Daddy of ALL jams. This bad boy will take a regular old sandwich to the next level, elevate your cheese board to excellence and become your favourite jam of ALL TIME. That’s a fact! I promise you, your life is not complete unless you have a jar of this in your home. Why not pair some sweet chilli jam with these gorgeous cheese biscuits for a truly epic party snack?!

sweet chilli jam in a kilner jar with crackers, lettuce and garlic cloves

Before I disappeared to York for the weekend, I realised I had polished off the last of my sweet chilli jam. CRISIS! I cannot and will not have a fridge that does not bear this jam! It was the first jam I ever attempted & still, by far, my absolute all-time favourite. You NEED this in your life, trust me.

sweet chilli jam on a spoon

Whenever me and the Mr have a cheese board (particularly at Christmas) huge portions of sweet chilli jam will miraculously disappear. (Just like these epic pickled onions!) It’s just marvellous! If you’re really looking to impress with your cheese board though, you should absolutely break out some of these spicy rosemary thins too. You’ll have people begging you for more!

sweet chilli jam in a kilner jar with crackers, lettuce and garlic cloves

Popular uses for sweet chilli jam

I realise saying, “sweet chilli jam goes with pretty much EVERYTHING” isn’t really very helpful. With that in mind, here are a few hints on how you can make the most of this incredible savoury jam.

  • Sweet chilli jam goes perfectly with cheese, so a cheese board is my obvious favourite!
  • Spread a layer on a sandwich to take it to the next level.
  • Dollop a spoonful onto a savoury cookie like these wonderful rosemary and thyme thumbrpint cookies.
  • They taste great on crackers!
  • Water it down a little and use as a fantastic glaze for meats.
  • Smear a little on the base of your next homemade pizza before topping with the usual ingredients.

 

Can you think of any more ideas? I’d LOVE to hear them! Let me know in the comments section below.

sweet chilli jam in a kilner jar with crackers, lettuce and garlic cloves

How to Make Homemade Sweet Chilli Jam

Here is what you will need to fill 1 x 500ml (2 Cups) jam jar.

(For a printer friendly version, see the recipe card at the end of this post)

  • 4 Red Peppers
  • 5 Red Chillis
  • 5cm sized piece of Fresh Ginger
  • 4 Garlic Cloves
  • 200g (7 oz) Tinned Tomatoes
  • 375g (1 Cup + 7/8) Golden Caster Sugar
  • 125ml (1/2 Cup) Red Wine Vinegar

 

Essential Equipment

  • Food Processor
  • 500ml (2 Cups) Jam Jar
  • A Very Wide Saucepan/Pot

 

Firstly you will need to prep your vegetables. De-seed and roughly chop the peppers (x 4), slice the green tops off the chillis (x 5), leave the seeds in – it won’t be hot I promise! slice the skin off the ginger (5cm piece) and roughly chop. Lastly – peel the garlic cloves (x 4). No need to be neat as the food processor will do most of the work for you.

Once you have your veg ready, chuck it all into the food processor along with the tinned tomatoes (200g | 7 oz).

sweet chilli jam ingredients in a food processor

Blitz until everything is chopped reasonably fine and pour into a wide heavy based saucepan/pot. The wider the pan the better, as it will reduce much quicker. The first time I ever made this, I made the mistake of using a small pan and I was cooking it for about 5 hours! Trust me, it’s not very fun that way haha!

Add in the golden caster sugar (375g | 1 Cup + 7/8) & the red wine vinegar (125ml | 1/2 Cup) then give it a good stir. Turn the heat up quite high and bring to the boil.

sweet chilli jam ingredients in a large pot on the hob

Once it starts to boil, you will notice an orange, frothy ‘scum’ floating to the top. You need to skim all this out. The easiest thing to do is to get a small bowl and a spoon and just scoop it out whenever it appears. This will only last for the first 5 minutes or so then no more should appear.

sweet chilli jam ingredients in a large pot on the hob with scum on the top

Now bring the temperature down to a simmer, allow to bubble away and reduce until it becomes thick & sticky and looks something like below. Make sure you stir it every now and again to keep it all mixed well. This could take about an hour or 2 but depends on the size of your pan and the heat you have it over.

reducing sweet chilli jam in a large pot on the hob

At this stage, you need to keep a close eye on your Sweet Chilli Jam and stir more often so it doesn’t catch & burn on the bottom of the pan. You will probably want to turn the heat down a little too. When the jam has reduced to the point where, if you run a spoon through it, it leaves a trail – it’s ready to be poured (still hot) into a sterilised jar.

reducing sweet chilli jam in a large pot on the hob

It is worth noting that the jam will pretty much stay the same consistency even when cooled (due to the lack of pectin in the ingredients) so if you would like it a little thicker, keep cooking until it reaches your desired texture.

How to Sterilise a Jam Jar

This is a very simple process. If using a clip on jar like me, make sure you remove the rubber seals. I have forgotten this once and it melted everywhere & smelt revolting! Oops.

Lay the jar open, place on a baking tray and pop into a preheated 190°C/Fan 180°C oven for 20 minutes. Et vous voila! Sterilised jar.

Then whilst they are still warm, place the seal back on, pour in your hot jam & seal. Be sure not to touch the inside of the jars though as this will contaminate them and you will have to start again.

sweet chilli jam in a kilner jar

And there you have it folks, my all time favourite preserve… Sweet Chilli Jam! Once you’ve opened it, store in the fridge. It should last for at least 6 months, not that it will last that long!

sweet chilli jam in a kilner jar with crackers, lettuce and garlic cloves

In my opinion, the best way to enjoy this sticky deliciousness is on some cheese on toast, or just with some cheese/cold meats and crackers. I refuse to have a cheese board without it! It would also make a wonderful Christmas gift.

sweet chilli jam in a kilner jar with crackers, lettuce and garlic cloves

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sweet chilli jam on a spoon

sweet chilli jam in a kilner jar with crackers, lettuce and garlic cloves

 

sweet chilli jam on a spoon

The Best Sweet Chilli Jam Recipe

Yield: 500 ml
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

The perfect cheeseboard accompaniment - this sweet chilli jam will take ANY sandwich to the next level!

Ingredients

  • 4 Red Peppers, (Deseeded & Roughly Chopped)
  • 5 Red Chillis, (Green Tops Removed)
  • 5 cm Piece of Fresh Ginger, (Skin Peeled)
  • 4 Garlic Cloves, (Skin Peeled)
  • 200 g Tinned Tomatoes
  • 375 g Golden Caster Sugar
  • 125 ml Red Wine Vinegar

Essential Equipment

  • Food Processor
  • A Very Wide Saucepan/Pot
  • 500ml (2 Cups) Jam Jar

Instructions

  1. Add the red pepper, chillis, ginger, garlic cloves and tinned tomatoes to a food processor. Blitz until finely chopped.
  2. Tip mixture into a very wide saucepan or pot along with the caster sugar and red wine vinegar. Place over a high heat and bring to the boil.
  3. Skim off the orange scum when it floats to the top. (This will subside the longer the jam cooks.) 
  4. Then reduce the heat to a simmer and continue to cook until the jam has reduced and is very thick. This should be within 1 hour. When you run a spoon through it, it should leave a trail. 
  5. Pour the jam into a freshly sterilised jam jar, seal and allow to cool completely. Once opened, store in the fridge and use within 6 months.

Notes

For US measurements, please see recipe within the blog post.

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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 213Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 345mgCarbohydrates: 35gFiber: 1gSugar: 25gProtein: 6g

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29 thoughts on “How to Make The BEST Homemade Sweet Chilli Jam”

  1. Heather says:

    Hi, having a little trouble. Now my jam is cold it has gone watery. Made yesterday 06/11/20. Can I return it to pan and reboil to get it thick again .

    1. Emma says:

      Hi Heather. I don’t see any reason why you can’t bring it back to the boil again. Remember that the texture of this particular jam won’t change that much once cooked so you want to reduce it until it’s quite thick and sticky. If you’re unsure, drop a piece of the jam into a cup of ice cold water to test how the consistency will be once cooled. Hope this helps! Emma x

  2. jill daley says:

    Can I add pectin powder to this recipe to make it thicker?

    1. Emma says:

      Hi Jill. I personally wouldn’t. Your best bet is to continue cooking/reducing it until it’s a consistency you like. This won’t alter much while cooling. Emma x

  3. MikeOnABike says:

    Hey Emma
    This is perfectly balanced and damned easy to create. We ran out of our regular supply of an upmarket brand of sweet chilli sauce and thought it might be possible to make it in the covid lockdown in Melbourne. Your recipe is the best online thing I’ve found- making my third batch in a month because I give it to everyone and the average feedback is “it’s awesome”.

    1. Emma says:

      Hi Mike. What a lovely comment!! This is one of my all time faves too, I never have a fridge without it! Thank you so much for taking the time to share this with me, you’ve made my day 🙂 Emma x

  4. Mei says:

    Can fresh tomatoes be used? I have some extra tomatoes that are begging to be used.

    1. Emma says:

      Hi Mei. I see no reason at all why that wouldn’t work! You may need to boil it for a little longer to get rid of the excess liquid but it should still work fine. I would personally remove the skins before adding them to the pot though. Emma x

      1. Mei says:

        I finally made this. So good!!! Thanks for sharing the recipe!

        1. Emma says:

          Aww that’s fantastic Mei! I’m SO happy you love it! Emma x

  5. Dorothy Goldthorpe says:

    Made this today super, delicious, spicy enjoyed by all.

    1. Emma says:

      Aww fantastic! I’m so happy you enjoyed my recipe Dorothy 🙂 Emma x

  6. Linda says:

    Hi Emma,
    I’ve just made your sweet chilli Jam it’s the best chilli jam I’ve ever tasted absolutely delicious. Won’t ever buy sweet chilli Jam ever again.
    Many thanks for the recipe.

    1. Emma says:

      Hi Linda. Aww that’s such a lovely thing for you to say, thank you so much! You’ve made my day 🙂 Have a lovely weekend, Emma x

      1. ysanne Legg says:

        hiya Emma, can I replace the tomatoes with Apples ?

        1. Emma says:

          Hi Ysanne. I’m honestly not sure, it’s not a substitution that I’ve ever really thought about. Tinned tomatoes and apples are quite different in many ways. Emma x

  7. Shelby says:

    What is tinned tomato
    Can you make this into cups and not cm?
    Not sure what 200 and 375 g is equal to
    Or 125ml is equal to
    This only makes 1 jar?
    Thanks

    1. Emma says:

      Hi Shelby. I’m based in the UK and we use the metric system as standard. I do include cups/oz in all new recipes but forgot about the jam jar in this one! 500 ml is about the same as 2 cups. As I wrote in the ingredients – 200g of tomatoes is equal to 7 oz and 375g of sugar is equal to 1 Cup + 7/8 Cup. Tinned tomatoes are a can of chopped tomatoes in tomato juice. And yes, this only makes 1 jar as it’s boiled down to concentrate and thicken it. Hope this helps! Emma x

  8. June says:

    Made this fabulous chilli jam, have eaten half of it in a week, definitely will always have to keep some, thanks for the recipe

    1. Emma says:

      You’re so very welcome June! It’s my favourite jam too 🙂 Emma x

  9. emily says:

    can i use fresh tomatoes are do they need to be canned?
    I also have a mixture of chillis, i have grown. Not sure what they are, can i use them?

    1. Miss KitchenMason says:

      Hi Emily! I see no reason why you can’t use an equivalent weight in fresh tomatoes – I’d be inclined to peel and roughly chop them first though and it may take a little longer to simmer off the extra moisture. And go for it on the chillis! The best bit about cooking is experimenting 🙂 Emma x

  10. Lynn says:

    I have an abundance of red cayenne chillies and came across this recipe so decided to make it

    My food processor would not take 4 capsicums so we made it with two large ones and added an extra chillie. Perfect!!! It tastes sensational.

    Since we liked it so much, we are making another batch. I can see this becoming a staple in our pantry

    1. Miss KitchenMason says:

      Aww that’s lovely! Thank you so much for sharing this with me Lynn, you’ve made my day 🙂 I honestly never have a fridge without this in it. It tastes INCREDIBLE with cheese! Emma x

  11. Yolanda says:

    Do you mean by “Pepper” a red bellpepper?
    I live in Holland, we use the word pepper for chillies and bellpepper is paprika.

    1. Miss KitchenMason says:

      Hi Yolanda. Yes! Red bell pepper is exactly what I mean 🙂 Emma x

  12. Caroll says:

    Hi Emma, i have lost you email regarding the varieties of chillis you used in your chilli jam. Could you please resend.

  13. Caroll says:

    I live in Australia, we have a variety of chillis birds eye which is approx 5mm – 6mm long they are hot. Which chilli did you use. Also we call Capsicum peppers also. So is there anyway you can show a photo of your chilli and peppers so we know what to use please. This chilli jam sounds amazing.

    1. Miss KitchenMason says:

      Hi Carol. I’ll send you an email shortly as can’t post images in the comments 🙂 Thanks, Emma x

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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.

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