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Red pepper and chilli jam recipe

Red pepper and chilli jam recipe

25 ratings

This fiery, sweet and sticky jam is the perfect partner for a variety of dishes. Make up a jar of this and keep it in the fridge ready to dip chips in or to feature on a cheeseboard. See method

  • Makes 12 servings
  • 5 mins to prepare and 25 mins to cook, 2 hrs 00 mins to cool
  • 143 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 150ml white wine vinegar
  • 100g (3 1/2oz) caster sugar
  • 3 tbsp honey
  • 2 red peppers, deseeded and finely diced
  • 1 fresh red chilli, deseeded and finely diced

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    8g 9%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 8.2g Protein 0.2g Fibre 0.3g


  1. Pour the vinegar into a saucepan and heat to a boil. Add the sugar and honey, then wait for the sugar to dissolve.
  2. Add the peppers and chilli to the vinegar mix. Boil gently for 20 minutes, until the mixture becomes jam-like (it will thicken more as it cools).
  3. Allow to cool, then pour into a sealable jar – the jam will keep for several weeks. Serve with a selection of crackers and cheese.

See more Red pepper recipes

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