Chilli Jam
by Nigella. Featured in NIGELLA CHRISTMASIntroduction
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly — chelly? — that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
"Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can’t get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2 (or use the amount of powdered pectin recommended on the packaging). Powdered fruit pectin can be bought from canning suppliers.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly — chelly? — that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
"Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can’t get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2 (or use the amount of powdered pectin recommended on the packaging). Powdered fruit pectin can be bought from canning suppliers.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: approx. 1.5 litres / 1.5 quart
- 150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
- 150 grams red peppers (cored, deseeded and cut into rough chunks)
- 1 kilogram jam sugar
- 600 millilitres cider vinegar
- 5 ounces long fresh red chile peppers (deseeded and cut into 4 pieces)
- 5 ounces red bell peppers (cored, deseeded and cut into rough chunks)
- 5 cups jam sugar
- 2½ cups apple cider vinegar
Method
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
- Sterilize your jars and leave to cool.
- Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
- Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
- Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
- Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
- After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
- Sterilize your jars and leave to cool.
- Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red bell pepper and pulse again until you have a vibrantly red-flecked processor bowl.
- Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
- Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
- Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
- After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
Additional Information
You could also use liquid pectin instead, but you need to follow the specific instructions on the packaging as differing brands vary.
MAKE AHEAD:
Make the jam up to 1 month before using or giving. Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.
You could also use liquid pectin instead, but you need to follow the specific instructions on the packaging as differing brands vary.
MAKE AHEAD:
Make the jam up to 1 month before using or giving. Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.
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Show more commentsMade this years ago and again this Christmas. Beautiful clear red jelly with flecks of heat. My chillis were quite hot, so it had a nice punch. Gorgeous, giving some as gifts again. Can recommend. Xx
Just made my first batch and not only do I love making it but family and friends love it too. I sold out at a recent community market and can’t make it quickly enough. We grow our own chillies in our backyard so have an endless supply of good fresh super hot chillies to harvest. Have picked enough for another 4 batches so far. Try making layered traffic light jam with red, green and orange chillies and peppers.
A most delicious spicy aromatic easy to make Chili and red pepper jam keeps well in sterile jars for 3 years, ideal served with ham or any meat, sausage rolls, cheese, or goes well with anything else you may choose it may to use it for, ideal as a gift, it's delicious! Enjoy!
I love this recipe and make it every Christmas. However, I recommend using a large pan as once it's boiling you need the height of a large pan to keep it boiling at a high temp for 10 mins
I make at least one batch of this chilli jam every year both for myself and the in-laws. I tweak it a little from year to year, sometimes adding grated ginger. I use jam sugar and add an extra sachet of pectin as we prefer a stronger set. This year I am making single variety jam (Kenzo Chillies) as well as my usual mixed chilli batch.
This works with all forms of chillies i have used everything from regular red salad chillies right up to carolina reapers even to the point of just just using 300 grams of chillies and no sweet red peppers, but a handy hint to avoid filling your house with fumes when you clean your pan fill it to the top with hot water and let it soak till all residue is disolved
As always an easy-to-follow recipe...I followed almost-smile. exactly and love it...Next time I will be tweaking the chillies...Thank you, Nigella a great success :)
If using a liquidiser to whizz the peppers and chillis together it might clog up. I added about a tablespoon of the vingar/sugar mixture and soon the liquidiser had turned the mixture into tiny chips.
After making Chilli Jam if you wash up by hand wear rubber gloves as the chilli infused washing up water can sting you hands and any little cuts that you have.
This is the best chilli jam recipe, make it on a regular basis. Couldn’t be without it in my cupboard Made it for a local horticultural show pre covid and had prize.
Made this for the second time, I loved it so much, as did everyone who was fortunate to taste it. Excellent balance of flavour. I too have a passion for food and always enjoy the enthusiasm you exude in your videos and written recipes. Thank you Nigella!
Made this this week and it turned out wonderful!! Love nigella you truly are amazing.