Sweet Chilli Jam with Ginger
A sweet chilli jam that is made with red bell peppers, ginger and has a mild chilli burn. This jam is a perfect complement to cheeseboards, sandwiches, casseroles & stews.
Servings: 5 Jars (250ml)
- 500 Grams Red Bell Peppers
- 10 - 15 Grams Cayenne Chillies
- 1 Kilogram White Sugar
- 3 Tablespoons Freshly Grated Ginger (Optional)
- 3 Medium Apples (Fuji / Granny Smith) Pierce the outer skin using a fork
- 250 ml Apple Cider Vinegar
- 125 ml White Vinegar
- ½ Teaspoon Salt
Start by placing a side plate into the freezer, if using the cold plate method to check the required thickness of the jam at the end of cooking.
Sterilising the jars - There are various methods when it comes to this but I rinse the jars and lids with boiling water and then place the jars into a preheated oven at 160℃ for around 15 minutes. You can then turn off the oven and leave the jars in the oven until ready for use.
Trim and deseed the red bell peppers and trim the chillies (I add some of the seeds of the chillies for added heat). Place the red bell peppers and chillies into a blender and process until chopped. (This can be done by hand if you do not have a blender but PLEASE DO NOT TOUCH YOUR EYES)Place all the ingredients - blended chilli & bell pepper mix, ginger, sugar, apple cider vinegar, white vinegar, apples and salt - into a heavy-based pot over medium heat.
Once the mixture begins to boil, bring to a rolling boil for around 30 - 35 minutes and stir occasionally.
At around 30 minutes remove the cold side plate from the freezer and place a small amount of jam onto the plate. Place it into the freezer and wait 1 -2 minutes. Pull your finger through the jam and see if it is set. If you prefer the jam thicker, place it back on the heat and only boil for short intervals (around 5 minutes), as the jam can quickly become sticky, and then test again. Please note that upon cooling the jam will thicken further.
If you are happy with the thickness of the jam, remove the apples from the jam.
The jam is now ready for bottling, remove the jars from the oven and hot fill as this ensures a tight seal. Screw the lids on securely and allow them to cool completely.
Serve with cheese and cold meat platters or add to sandwiches for a delicious touch!
*Please note: If you would prefer to use pectin, then eliminate the apples from this recipe. You can use a jam sugar instead for this recipe made up of [15g Pectin + 985g = 1000g / 1kg]. Pectin requirements differ depending on the brand of pectin used so you will need to adjust the pectin and sugar ratios accordingly. When using this method the jam cooks for a shorter time, around 15 - 20 minutes.
*Chilli quantity can be increased or decreased depending on the prefered heat levels.
Sweet Chilli Jam with Ginger
Amount Per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 3238IU65%
Vitamin C 140mg170%
* Percent Daily Values are based on a 2000 calorie diet.
This website provides approximate nutritional information for convenience and as a courtesy only.