Hot Chilli Jam Recipe from fire foods

Hot chilli Jam recipe the easy way. This recipe is so easy, feel free to add your own style to this recipe.

  • 5 chilli pepper deseeded and finely chopped (you cabn buy these from any supermarket if you don’t grow your own)
  • 1 large bell pepper cored, deseeded and cut into small chunks
  • 1 Kilograms Jam sugar
  • 600 Millilitres Cider vinegar
  1. Add the chillis and the bell pepper to a blender and blend
  2. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
  3. Scrape the chilli-pepper mixture out of the blender and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
  4. Take the pan off the heat and allow it cool.
  5. Leave for 10 mins, stir to distribute the chilli and papper, and jar up in sterilized jars!

hot chilli jam recipe


This jam can be kept for 12 months in the fridge, and use within 2 months of opening. A very easy hot chilli jam recipe!

Comments (1)


This looks like a great recipe, similar to one we make for our kitchen, and especially for Christmas it’s great with left-over turkey and cold meats. Unfortunately we can’t get jam sugar here in the Canary Islands so we may have to try to make our own pectin erhmm!!

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