chilli jam

This is a lovely sweet chilli jam that is not too hot and goes well with cheese, on wraps with chicken, & is great as the base of any Asian Dressing.

If you can get them or are lucky enough to grow them Long Sweet Capsicums are a little sweeter and make a delicious base in this recipe.

Once you have made this you will never be without it.

The perfect companion to our GoodLife 250ml jars with pop down lids


4 (approx. 500gm) red capsicums – seeds and roughly chopped

3 long red chillies, seeds in, roughly chopped

10 cm root ginger, peeled and diced

6 large garlic cloves

2 cups white sugar

1 Tablespoon Salt

1 cup white vinegar

1 bay leaf


Place the capsicums, chillies, ginger and garlic into food processor and pulse until finely chopped.

Pour into a heavy base saucepan.  Add the sugar, salt, vinegar and bay leaf.  Bring to the boil.

Remove any surface scum, stir then reduce the heat and simmer for about 45 mintues until thick.

Take out the bayleaf and disgard.

Pour into hot sterilised jars, wipe the rim with a damp towel and vinegar to remove any residue and screw on lids tightly.  Leave to cool and check after 12 hours to make sure the jars are sealed.




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