Spicy Chilli Jam

    1 hour 5 min

    I tasted this at my local market and wanted to replicate it. This recipe is very easy to make - use green or red chillies. Serve just as you would a chutney. It's fantastic with any hard cheese.

    221 people made this

    Serves: 32 

    • 1 large green pepper
    • 12 green chillies
    • 350ml (12 fl oz) cider vinegar
    • 1 pinch salt
    • 900g (2 lb) caster sugar
    • 100g (4 oz) liquid pectin
    • 4 green chillies, seeded and finely chopped

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Combine the green pepper and 12 chillies in a food processor or blender. Process until finely chopped. This can be done in batches, if the chillies do not fit.
    2. Transfer the chillies to a large saucepan, and stir in the cider vinegar. Bring to the boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth or muslin, and discard pulp. You should have about 225ml (8 fl oz) of liquid.
    3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to the boil over medium high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for 1 minute, then stir in the pectin.
    4. Stir in the remaining chillies, and ladle into sterile jars leaving a small headspace. Seal jars in a hot water bath. Refrigerate jam after seal is broken.


    If you can find them, use fresh jalapeno chillies for this jam. You could also try using a red pepper and red chillies.

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    Reviews in English (165)


    this was alot easier to make than i thought it would be and very tasty, will be making this again  -  28 Feb 2011


    Amazing and tasty recipe, easy to make and delicious  -  12 Aug 2013


    I am a consummate pepper jelly maker...so I will tll you how I make this wonderful recipe. I use 6 cups of sugar. Add a tbsp. or 2 of butter just before you put the certo in...it keeps the foam down. Also I do not remove the seeds. Just put all the peppers into the food processor and grind finely. I do not stain...so the final result is more like jam than jelly. I boil for a few minutes after adding the certo...about 3 to 5 minutes. It 'jells' beautifully and is delicious.  -  17 Nov 2006  (Review from Allrecipes US | Canada)