December 12, 2010

Sweet Chilli Jam

Are you knee deep in the holiday spirit yet? Are you ready to eat yourself into a festive coma? Are you already anticipating the arrival of unwanted guests? Are you sick and tired of standing in line for hours on end? Do you have your menu planned, your cards sent, your presents bought? Oh the pressure!

Whether you're suffering from festive fever or reveling in it, I'm pretty sure todays recipe will knock your stockings off!

Seriously, if you're looking to impress your friends, colleagues or loved ones with a special gift this year then look no further! This tasty homemade chilli jam is guaranteed to make folks happy.

Deliciously sweet yet wonderfully spicy, this jam is crawling with flavour and versatility. It's great with everything from robust cheeses and cold meats to grilled sausages or roast chicken. It's also pretty fantastic spread on hot buttered toast!

And did I mention that it's incredibly easy to make! A few hours of chopping, mixing and simmering and voila! People think you are a jam making queen! Or king?!

 Do use caution when chopping though as these little red chillies are.....


Sweet Chilli Jam
Makes approximately 2 large jars or 4 small.
Adapted from BBC Good Food.

Note: If making as a gift, be sure to label the jars with the date and storage instructions. 

9 fresh red chillies, roughly chopped
7 red bell peppers, deseeded and roughly chopped
8 garlic cloves
400g can cherry tomatoes (use regular chopped tomatoes if you can't find cherry)
700g castor sugar
200ml red wine vinegar
1 tsp salt

Place the red pepper, chillies (with seeds) and garlic cloves into a food processor and pulse until finely chopped.
Scrape the mixture into a heavy bottomed pan with the cherry tomatoes, castor sugar, vinegar and salt.  Bring the mixture to a boil and then reduce heat and simmer for 1-2 hours, stirring frequently.

When the jam becomes very thick and sticky, remove from the heat and cool slightly.  The mixture will thicken more as it cools. If the jam is taking longer to thicken, try increasing the heat for the last 20 minutes or so while keeping a close eye and stirring regularly.
Pour the jam into sterilized jars and store in a cool dark place for 3-6 months. Refrigerate once opened.


  1. Sounds very hot! Great post lovely pictures.

  2. this looks great and adore the color, thanks for the kind words on the interview

    Merry Christmas

    hugs Rebecca

  3. Oh how fun! Lovely photos! :) Sweet and spicy are always the perfect combo, in my opinions. Sounds great!

  4. Thank you so much for your comment. I am really glad you found my blog so I could find yours! I just looked at almost every post you have ever put up. Your pictures are incredibly appetizing and fun (my boyfriend and I are a blogging/picture team and he thanks you for the compliment on his pictures)!

    I have never made jam or jelly before but this recipe sounds so intriguing and wonderful I may have to put it on my to-do list.

  5. Gorgeous! I bet this would make for one awesome grilled cheese and jam sandwich. Wow.

  6. OMG Chill jam! I know I am going to LOVE this! I love all the photos in your blog. STUNNING!

  7. Amazing photos!!! I live outside Heidelberg, too!! How awesome :) This jam looks fab, btw! YUM!

  8. Your chili jam would be delightful paired with grilled shrimp. I have a few bushes of Thai peppers and I know that these peppers produce a lot of heat. Love the photos and love the jam.


  9. Hi Jennie! Thanks for stopping by my blog--hope you like the Llapingachos! :)

    I love your photos--they're so gorgeous. In particular, of course, the "Hot" photo. Very cool. :) I look forward to more blog entries from you!

  10. is this like sriracha? looks even better!

  11. Hello, Jennie.

    Yes. very hot.
    And the very sweet color!

    Your the artistry is symbolized by the photography.
    By the expression, I feel the taste enough.

    The brightness of the red pepper is the same as it of the heart of you.
    Your cooking encourages me.

    Thank you.

  12. Those skinny long lipstick red chiles do look really hot! It's such a beautiful deep red color that results. This would make a wonderful gift.

  13. I love the photos. And your jam is so pretty!

  14. A chilli jam? wow...that's innovative and picture perfect!

  15. Wonderful photos, great light and use of depth of field. Carla

  16. Hi Jennie, thanks for dropping by my blog. You have a very nice space here. I love the pictures. they are awesome. Love the variety of dishes too. Looking forward to more entries.

  17. Hehe love your 'hot' photo. =) Looks delicious, great jam creation!

  18. Jennie that is one great recipe, I will definitely try it. Sounds sweet and spicy. Glad to see you back again.

    Happy holiday season and Happy New Year. Let it be filled with love and peace, and good health, and happiness, and lot of beautiful creations by you (boy I enjoy looking at your photography - lots of talent here).

    Anna :)