Chilli Jam Recipe

Homegrown Chilli Jam Recipe

I’ve been experimenting with growing chillis this year, for the first time ever. I’ve always thought there was something quite majestic about a chilli plant loaded with bright red (or yellow or green or any variety of colours), and having seen some plants gong cheap at the garden centre, I thought I’d give it a go.

The red chilli plant has done really well in the green house (aka front porch!) and the orange ceyenne pepper has done reasonably well outside, but probably needed a bit more sun!

Having now managed to get a reasonable harvest of chilli peppers, I wanted to have a go at making something that would last… Chilli jam!

This was a bit of an experiment, but I’m really pleased with how it came out. I’d probably add some more chilli next year (an extra ceyenne would probably have done it) for a bit more heat. That said, this is a really flexible recipie, so use as many or as few as you like!


  • A handful of chillies, finely chopped (If using shop brought, try starting with 2/3 medium red chillis)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried coriander
  • 650g tomatoes, cut into quaters (I used a mix of red, yellow and green tomatoes)
  • 1 onion, finely chopped
  • 250ml red wine vinegar
  • 600g granulated sugar


  1. Add the tomatoes to a large pan with a splash of the vinegar and soften for a few minutes.
  2. Add the onions, cumin, corriander, chilli and the rest of the vinegar. Bring to the boil and simmer until the tomatoes have almost completely softened down to mush.
  3. I like to remove some of the tomato skins at this point, which will make a smoother jam.
  4. Reduce the heat, add the sugar, and stir until it has all dissolved.
  5. Bring back to a rolling boil and simmer for around 5 minutes.
  6. Pour into sterilised jars and allow to cool.

The jam, which is a bit more runny than traditional jam) goes excellently with cheese, or dolloped in a burger!

Leave a Reply

Your email address will not be published. Required fields are marked *