Homemade Chilli Jam

A fiery, flecked red, fabulous chilli jam - deliciously simple and superb served with cold meats or a cheese plate... or on spag bol, or in a sandwich, or on your roast dinner (I'm pretty addicted to this stuff!).

Key Details

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


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


If you’re making your own preserves, it’s crucial that your glass jars are scrupulously clean so that the contents won’t perish. Simply heat oven to 140°C/275°F/gas 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them.

Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. You sugar should be completely submerged by vinegar. 

Put the chillies and pepper (and ginger for an optional extra) into a food processor until they are finely chopped. 

Scrape the chilli-pepper mixture into the pan – juice and all. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.

Take the pan off the heat and allow it cool. As the liquid cools it will become more jelly like – you can check its consistency by dropping a small amount on a plate and allowing it to cool. If it sets, it’s boiled for long enough. 

As the liquid cools and firms up, the hints of chilli and pepper start being suspended in it rather than floating on it, ladle into your jars, then seal tightly.


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