Homemade Chilli Jam

Sweet, tangy and fiery - chilli jam is up there with my most loved condiments. Smother it on your cheese toastie and thank me later!

Key Details

  • Serves: 6 jars
  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Difficulty: Moderate

Ingredients

  • 600ml apple cider vinegar
  • 1kg jam sugar (high pectin sugar) 
  • 1 red pepper 
  • 8 medium heat red chillis 
  • 2 inches ginger (optional)

  • 600ml apple cider vinegar
  • 1kg jam sugar (high pectin sugar)
  • 1 red pepper
  • 8 medium heat red chillis (this will give you a warm but not knock-your-socks-off spiciness)
  • 2 inches ginger (optional)

Pop a pan on medium to low heat. Add 600ml apple cider vinegar with 1kg high pectin sugar. Make sure your sugar is submerged and leave on the heat to dissolve.

Add your chillies and pepper to a blender. If you want more heat, add more chillies or use a hotter variety such as birdseye or scotch bonnet! Add your blitzed chillies and pepper, juice and all, to the pan.

Bring to a rollicking boil (don’t stir it) and let it boil for 10 minutes.

Sterilize your jars by washing with hot soapy water. Transfer to a lined baking tray and pop in the oven at 140°C/275°F/gas 1 until completely dry.

Time to check your jam. Take a spoonful and pop it onto a cold plate. You are checking it is smooth (that the sugar has dissolved), that it is set (holds its shape on the plate) and that the flavour is right (want to add more spice… go for it!).

If it’s ready, give it 10 minutes to cool down a little so that it’s still hot and sterile when it goes into the jars, but so it’s started to thicken a little and will suspend the flecks of red evenly.

 

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