Chilli jam for Christmas meats

    32 min

    This is FAB-U-LOUS with Christmas turkey, pork, ham, goose, cheeses!! In the New Year it's even better with sausage and bacon sandwiches, yum scrum.

    Bretagne, France
    17 people made this

    Makes: 4 jars chilli jam

    • 5 thumb size red chillies
    • 2 red peppers, seeded
    • 2 cloves crushed garlic
    • 1 teaspoon ginger powder
    • 1kg jam sugar
    • 340ml (12 fl oz) fruit vinegar

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Blitz the chillies and peppers, garlic and ginger in a processor until still a little bit chunky.
    2. Dissolve the sugar in the vinegar over a low heat. Add the blitzed mix and stir until boiling rapidly then continue to boil for bout 12 minutes until getting thick and gloopy.
    3. Allow to cool then use a funnel to fill sterilised glass jam or kilner jars. Keeps very well but fridge it once it's opened


    This can all be done on high in a microwave. I always wear plastic gloves when making this. Do not risk it without! If it's thicker than you want, stir in some runny honey to thin it and make it a really sweet chilli 'jam'. Hope you enjoy!

    Fruit vinegar

    I've used red wine vinegar in the past but my husband uses cider vinegar-prolific here in Brittany.

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