Description

James Martin’s version of chilli jam blends red chillies, red peppers, garlic, vinegar, and sugar into a smooth, sticky preserve. It’s simmered down until glossy and thick, creating a vibrant jar of homemade jam that offers both heat and sweetness. This jam stands out for its simplicity and restaurant-quality results at home.

Ingredients

8 red chillies – Deseeded if you want less heat
2 large red bell peppers – Chopped, for bulk and sweetness
4 garlic cloves – Adds depth of flavor
500g caster sugar – For classic jam consistency
250ml red wine vinegar – Sharpness to balance the sweetness
Juice of 1 lemon – Optional, enhances flavor and helps with setting
Pinch of salt – To round out the taste

Instructions

Step 1: Prepare the chilli blend

Add red chillies, bell peppers, and garlic to a blender. Blitz into a smooth purée.

Step 2: Transfer to a saucepan

Pour the purée into a large pan. Add the sugar, vinegar, lemon juice, and salt.

Step 3: Heat and dissolve

Warm over low heat, stirring until the sugar fully dissolves.

Step 4: Simmer to thicken

Turn up the heat slightly and bring to a gentle simmer. Let it cook for 25–30 minutes, stirring frequently, until the mixture thickens and becomes glossy.

Step 5: Check for the setting point

Use a jam thermometer (105°C/221°F) or the cold plate method. The jam should wrinkle slightly when pushed.

Step 6: Jar the jam

Carefully spoon the hot jam into sterilized jars using a funnel. Seal tightly while hot.

Step 7: Cool and store

Allow to cool completely before storing in a cool, dry place. Refrigerate once opened.