This flavour-packed sweet chilli jam is a standout preserve: sweet, tangy and with a kick that lifts sandwiches, cheese boards and more. If you haven’t made sweet chilli jam before, don’t worry — this guide includes clear tips and troubleshooting to help you get great results the first time.
Not sure how to sterilise jars?
Download the free printable guide for step-by-step do’s and don’ts so you can preserve safely and confidently.
What is sweet chilli jam used for?
This versatile savoury jam complements many dishes. Try these ideas:
- Serve with cheese — it’s exceptional on a cheese board.
- Spread on sandwiches for an instant flavour boost.
- Bake into savoury cookies, such as rosemary and thyme thumbprint biscuits.
- Enjoy on crackers or cheese on toast.
- Thin slightly and use as a glaze for meats.
- Use as a flavour base for homemade pizza beneath your toppings.
- Pack into jars as a thoughtful homemade gift.
What to put on a cheese board
To make a standout cheese board, combine this jam with a selection of cheeses and a few complementary nibbles. Consider adding:
- Cheese biscuits
- Pickled onions or pickled red onions
- Ham-and-cheese crackers or savoury thins (e.g. spicy rosemary thins)
- Beetroot chutney
- Quick pickled carrots for tangy contrast
Recipe tips and troubleshooting
These practical tips will help while you make sweet chilli jam.
- Use the widest pan you have: a large surface area speeds reduction. A tall narrow pan will take much longer.
- If your hand gets too hot while skimming the orange scum, wear rubber gloves to protect your skin.
- If you’re unsure whether the jam is ready, follow the step-by-step pictures to compare texture and colour.
- Ensure both the jam and sterilised jars are hot when bottling so lids seal correctly.
- If jars don’t seal, reseat the lids, place jars in a pot of cold water and slowly bring to the boil so both jar and jam heat through; remove, dry and cool — they should then seal.
- Never put hot filled jars on a cold surface; sudden temperature changes can crack the glass.
How to Make Sweet Chilli Jam – Step by Step Picture Recipe
(For a printer-friendly version, see the recipe card below.)
This recipe uses both UK metric and US cup measurements.
Ingredients and equipment
Yields one 500ml (2 cup) jam jar.
Ingredients
- 4 red peppers, deseeded and roughly chopped
- 5 red chillis, tops removed (leave the seeds in for heat)
- 5 cm piece fresh ginger, peeled
- 4 garlic cloves, peeled
- 200 g (7 oz) tinned tomatoes
- 375 g (1 cup + 7/8) golden caster sugar
- 125 ml (1/2 cup) red wine vinegar
Essential equipment
- Food processor
- 500 ml (2 cup) jam jar
- Wide heavy-based saucepan or pot
- Small bowl and spoon for skimming
Instructions
- Place the prepared peppers, chillis, ginger, garlic and tinned tomatoes into a food processor and blitz until finely chopped.
- Tip the mixture into a wide heavy-based saucepan. Add the sugar and red wine vinegar, stir well, then bring to a boil over high heat.
- As it boils you’ll see an orange foamy scum appear on the surface. Skim this off with a spoon into a small bowl — it usually only appears for the first few minutes.
- Reduce the heat to a simmer and let the jam bubble gently until it becomes thick and sticky. Stir occasionally to prevent sticking or burning. Depending on pan size and heat, this can take about 45 minutes to 1 hour.
- To test, run a spoon through the jam — if it leaves a trail, it’s ready. Pour the hot jam into a sterilised jar and seal while both jam and jar are still warm. Allow to cool completely at room temperature.
Note: this jam contains little or no pectin, so it will only thicken slightly as it cools. If you prefer a firmer jam, continue reducing until you reach your desired consistency.
How to Sterilise a Jam Jar
For clip-top jars, remove rubber seals first. Place open jars on a baking tray and bake in a preheated oven at 190°C (fan 180°C / 374°F) for 20 minutes. Avoid touching the insides after sterilising to prevent contamination.
How to Preserve Sweet Chilli Jam
Replace the rubber seal if using clip jars. Spoon hot jam into the warm sterilised jar and seal immediately. Let jars cool completely at room temperature; properly sealed jars with metal lids will often make a popping sound as they cool.
How to store sweet chilli jam
Stored sealed in a cool, dark place, sweet chilli jam keeps for up to 12 months or longer. After opening, refrigerate and use within 3–4 months.
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The Best Sweet Chilli Jam Recipe
This flavour-packed sweet chilli jam makes a lovely homemade gift and pairs perfectly with cheese.
Ingredients
- 4 x red peppers, deseeded and roughly chopped
- 5 x red chillis, tops sliced off *
- 5 cm piece fresh ginger, peeled
- 4 x garlic cloves, peeled
- 200 g (7 oz) tinned tomatoes
- 375 g (1 cup + 7/8) golden caster sugar
- 125 ml (1/2 cup) red wine vinegar
Essential Equipment
- Food processor
- 500 ml (2 cup) jam jar
- Wide saucepan or pot
- Small bowl and spoon
Instructions
- Add peppers, chillis, ginger, garlic and tinned tomatoes to a food processor and blitz until finely chopped.
- Tip into a wide saucepan, add sugar and vinegar, stir, then bring to the boil over high heat.
- Skim any orange scum from the surface into a small bowl. This should subside after a few minutes.
- Reduce to a simmer and cook until the jam is thick and sticky (about 45–60 minutes). Stir regularly to prevent burning.
- When a spoon leaves a trail through the jam, pour it hot into a sterilised jar, seal and cool completely at room temperature.
Notes
*Leave the seeds in — they provide heat to balance the sweetness.
Storage
Sealed jars keep up to 12 months stored in a cool, dark place. Once opened, refrigerate and use within 3–4 months.
Tips
- Use the widest pan you have to speed up reduction.
- Wear gloves if skimming makes your hands too hot.
- Ensure jam and jars are hot before bottling to help sealing.
- If a jar won’t seal, re-tighten and heat in a pot of water, then dry and cool.
- Avoid placing hot jars on cold surfaces to prevent cracking.
Other savoury preserve recipes
- Pumpkin and ginger jam
- Simple fig jam