Scotch bonnet chilli jam

    9 hours 15 min

    This hot spicy relish, aka Mother in law's tongue, goes well with any cold meat. It can also be used as a glaze for roasts or as an ingredient to prepared meat dishes such as spaghetti bolognese or meat loaf.


    40 people made this

    Makes: 4 half-pound jars

    • 100g Scotch bonnet chilli peppers (preferably red), seeds removed
    • 6 large red peppers, seeds and veins removed
    • 2 large onions
    • 4 cloves garlic
    • 5cm (2 in) fresh root ginger, grated
    • 350ml cider vinegar
    • 1kg granulated sugar or light muscovado sugar (preferred)

    Prep:15min  ›  Cook:1hr  ›  Extra time:8hr resting  ›  Ready in:9hr15min 

    1. Finely chop peppers, onions and garlic. Add these with the remaining ingredients to large pan. Adding the seeds of the Scotch Bonnet peppers would be too much so use only as many seeds as you think your jam can handle. Leave to stand overnight.
    2. Add enough water to take pan contents to 2L level. Slowly bring to the boil, stirring occasionally.
    3. Allow to high simmer for 1 hour by which time it should have reduced to 1.5L. Then quickly bring to boil once again.
    4. Leave to stand for 2 minutes, then turn into sterilised jars.


    The peppers are added to bulk out the small Scotch bonnet chillies and lend colour rather than flavour so the seeds and veins is quite necessary. Removing the tough veins improves the appearance and gives a better translucency to the finished product.

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    Our local butcher makes sausages with scotch bonnet chillies added, offered him a jar to try-thrilled he asked for more,even more thrilled his wife asked for the recipe.  -  26 Apr 2018