Make a batch of this chilli jam, then check out our strawberry jam, pear jam, bacon jam, damson jam and plenty more jam recipes.


  • 8 red peppers
  • 4 scotch bonnet chillies
  • 1kg jam sugar
  • 700ml cider vinegar


  • STEP 1

    Put 2-3 little saucers in the freezer for testing the jam later. Heat the oven to 150C/fan 130C/gas 2.

  • STEP 2

    Wash 8 small jars (about 230ml each) in hot soapy water. Rinse well then put in the oven for about 20 minutes until completely dry. This will sterilise them.

  • STEP 3

    Remove the seeds, stalk and any white membrane from the peppers and chillies and roughly chop.

  • STEP 4

    Put in a food processor and pulse until finely chopped (but not blitzed to a purée). Heat the sugar and vinegar gently in a pan until the sugar dissolves. Add the pepper mix and boil for 15 minutes. Drop a spoonful on to one of the frozen plates, wait for 30 seconds then run your finger through it. If it wrinkles it has reached the setting point. If it doesn’t, cook the mixture for 5 more minutes, then repeat the test. Take the jam off the heat, then pour into the sterilised jars and leave to cool before adding the lids. They will keep, unopened, for 2 months in a cool dark place, or a month in the fridge once opened.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating