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Red pepper and chilli jam recipe

30 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

Ingredients

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
35kj
143kcal 2%
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

Method

Pour the vinegar into a saucepan and heat to a boil. Add the sugar and honey, then wait for the sugar to dissolve.
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).
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