Sweet Chilli Jam


    Adapted to use everyday cupboard content and not to peel my eyes whilst cooking-though it is still hotly aromatic. Delicious as dip or jam to baste pork or chicken.


    1 person made this


    • 6-8 sweet red chillies
    • 1 large onion
    • 3 garlic cloves
    • 80ml cider vinegar
    • 1 whole lime
    • approx 40ml water to blanch
    • 400g sugar
    • 1 tbls chilli puree
    • 1 tsp dried chilli pepers
    • 1tsp soy sauce
    • 1tsp lea & perrins


    1. Coarse chop peppers,onion,lime and garlic.
    2. Add to pan with water and cider vinegar.
    3. Bring to boil then simmer until softened enough to liquefy with hand blender.
    4. Add remaining ingredients & simmer until sugar disolved.
    5. Bring to boil for 30mins for dip consistancy or 45mins for a more jam type finish.
    6. While hot dispense into sterilised jars. Will give 4 x 175g jars for dip or 3 x for jam.

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    Reviews in English (1)


    really versatile sauce/jam & if you like it really hot substitute soy or lea & perrins with tsp of Tabasco.  -  06 Sep 2017

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