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Chillies too hot to handle and coming out of your ears...

Written by Sarah Talbot


Posted on 20 September 2018


The hot hot hot weather has lead to a bumper chilli crop this year and some gardeners are finding them just too hot to handle. Having eaten them every day since August and made Chilli Sauce, Chilli flakes, Chilli truffles and 3 types of Chilli Oil here is a new recipe to help use the glut. Chillies and tomatoes are great to grow but difficult to keep for long, so if you would like to remember your summer fruits from the garden chilli jam is an excellent and delicious memory. Great in a cheese sandwich, fried up with chicken or you could put a couple of teaspoons in your soup to spice it up.

Chilli Jam


8 red peppers.

10 red chillies.

1 finger-sized piece of fresh root ginger, peeled and roughly chopped

8 cloves of garlic

14oz (400g) of fresh tomatoes chopped – or a 400g tin of cherry tomatoes

1lbs 8oz (750g) Preserving sugar this also helps not to make the jam too runny

7 floz (200ml) red wine vinegar Preparation: 20 minutes Cooking time: 60 – 90 minutes


1. Cut up your peppers and chillies keeping the chilli seeds but not the pepper ones. Put them into the food processor along with the garlic and ginger.

2. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.

3. Turn the heat down to a simmer and cook for about 50 minutes, stirring occasionally – skim off any scum that comes to the surface.

4. Once the jam becomes sticky, continue cooking for 10-15 minutes more, stirring frequently so that it doesn’t burn on the bottom of the pan. It should now look like thick, bubbling lava.

5. Cool slightly, transfer into sterilised jars, cover with lids straight away to create a vacuum, then leave to cool completely.

6. Keeps for 3 – 12 months in a cool, dark cupboard - once you have opened it keep it in the fridge.

For a printable version click here Chilli_Jam



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