Sweet Chilli Jam
Prep time
Cook time
Total time
This sweet chilli jam is very versatile and will perk up your cold meats, cheeses or I love a little on my fajitas.
Serves: 3-4 jars
  • 8 red peppers
  • 10 red chillies
  • Thumb-sized piece fresh root ginger, peeled and roughly chopped
  • 1 bulb garlic (10-12 cloves)
  • 400g can cherry tomatoes
  • 750g caster sugar
  • 250ml cider vinegar
  • 1 teaspoon ancho chilli paste (Optional)
  1. Deseed peppers and chop roughly. Chop up chilli, garlic and ginger.
  2. Put all the chopped ingredients into a blender or food processor and whizz until smooth. Pour into a heavy saucepan. Put the tomatoes into the blender or food processor, whizz up and add to the saucepan. Add the ancho chilli paste if using.
  3. Add sugar and vinegar and bring to the boil stirring occasionally. Skim off the scum that rises to the surface as the mixture boils. Then reduce the heat to a gentle simmer and cook for 50 minutes, stirring occasionally.
  4. The sauce should have thickened, continue to simmer until the mixture bubbles like lava, stirring more often so it does not burn on the bottom of the pan.
  5. Leave to cool for 10-15 minutes then transfer to sterilised jars. It will last up to 3 months in the fridge.
Lasts up to 3 months in the fridge.
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/sweet-chilli-jam/