By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
A perfect way to bring a little heat into the cooler months, Richard Davies' chillijam recipe makes 6 x 200g jars, so you can either keep the extra stash for yourself or give as gifts to friends and family.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Place the chillies in a food processor - if you are looking for a milder flavour, remove the seeds from the chillies beforehand. Pulse until finely chopped, add the peppers and pulse again until finely chopped. Add the ginger and pulse until combined
Add the sugar and vinegar to a medium pan and place over a low heat, without stirring, until the sugar has dissolved
1000g of jam sugar
600ml of cider vinegar
4
Add the chilli and pepper mixture to the pan, bring to the boil and leave at a rapid boil for 10 minutes
5
Remove from the heat and leave the mixture to cool - it will thicken as the temperature drops. After approximately 45 minutes, or once the red chilli flecks are fairly evenly dispersed in the jelly, transfer to jam jars and seal tightly
Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Chilli jam
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Chilli jam