Chilli Jam

by Saoirse Locavore
Chilli Jam


125g chillies
225ml apple cider vinegar
500g raw cane sugar
10g powdered pectin or about 20ml homemade apple pectin


Find a small plate or saucer and pop it in the freezer- you’ll use this to check whether the jam is set.

Remove the stalks from the chillies. Use a food processor to blend chillies to a paste, or, if you don’t have one, chop finely and pound in a pestle and mortar.

Add the chillies, sugar, vinegar, and pectin to a large saucepan with a heavy base and place over a medium heat. Stir until the sugar dissolves, then bring to a rolling boil. It needs to boil for about 15 minutes. Stir every now and then so the bottom doesn’t catch.

Once the jam has been boiling for 15 minutes, it will be a lot thicker. Grab your plate from the freezer, and spoon a little jam onto it. Pop back into the freezer and leave for 5 minutes or until entirely cooled. When it’s cool, use your finger to push the jam- if it’s ready, it will wrinkle. If it doesn’t, put the plate back in the freezer, boil the jam for another 5 minutes, then check again.

Once the jam has set and is wrinkling pleasingly, turn off the heat and leave the jam to sit for 5 minutes.

Spoon the jam into each hot, sterilised jar, and seal them right away.

The jam will keep unopened for about 6 months. Once opened, refrigerate and eat within a month.

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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