Easy Chilli Jam

I used to buy chilli jam until I realised just how easy it is to make at home. Once you've made your own, it's hard to go back.

This version is sweet, tangy, gently spicy and, quite simply, more than a bit yum!

One jar will keep in the fridge for several weeks, ready to transform everything from steak sandwiches and burgers to cheese boards and salad dressings.

I love keeping a jar on hand because just a spoonful can completely change a meal. It's delicious with grilled meats, amazing with cheeses and equally good stirred into dips or whisked into a vinaigrette when you fancy adding a little zing.

Although we know it as chilli jam, its roots can be traced back to Nam Prik Pao, a Thai chilli paste. Traditional versions often include ingredients such as fish sauce and tamarind. I sometimes use those flavours when cooking Thai-inspired dishes, but this recipe keeps things simple and versatile.

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• 2 red peppers, roughly chopped

• 3 fresh red chillies, deseeded if preferred

• 3 garlic cloves

• 150ml red wine vinegar

• 120g runny honey (or maple syrup for a vegan version)

• 1 tsp smoked paprika

• ½ tsp sea salt

• Freshly ground black pepper

• 
  

Method

1. Finely chop the peppers, chillies and garlic, or pulse in a food processor to preferred consistency.

2. Add everything to a saucepan.

3. Bring to a gentle boil, then reduce to a simmer.

4. Cook for 20–25 minutes, stirring occasionally, until the peppers are soft and the mixture has thickened slightly.

5. Spoon into a sterilised jar and allow to cool completely before sealing.

   
   

Nutrition (Approximate, per tablespoon)

• Calories: 35 kcal

• Carbohydrates: 8g

• Sugars: 7g

• Fat: 0g

• Fibre: <1g

Why This Works (60Fit Approach)

Making your own chilli jam means you know exactly what's going into it. This version uses honey for sweetness, fresh peppers for natural flavour and avoids the preservatives often found in shop-bought versions. A little goes a long way, adding flavour without needing lots of sauce.

Nutrient Boosting Benefits

Red Chillies

Contain vitamin C and capsaicin, the compound that gives chillies their heat.

Red Peppers

Rich in vitamin C and antioxidants while adding natural sweetness.

Garlic

Adds depth of flavour along with beneficial plant compounds.

Honey

Provides natural sweetness and helps balance the vinegar and chilli heat.

60Fit Tip

Because peppers contain very little natural pectin, chilli jam doesn't always set quite like a traditional fruit jam, especially when made with honey. The key is to simmer it gently until enough liquid has evaporated and it reaches a lovely thick, spoonable consistency, just like the one in the photograph.

If your jam is still a little runnier than you would like, simply cook it for a few more minutes, stirring regularly. Remember that it will continue to thicken slightly as it cools.

Stored in a sterilised jar in the fridge, this chilli jam will keep for around 3–4 weeks.