Chilli Jam

This is a recipe by Nigella Lawson from Nigella Christmas, that I have been making for years. I make so much in the run up to Christmas as it goes so well with cheese and biscuits and in turkey sandwich’s. I use it in burgers, pittas, and as a dipping sauce for chicken goujons. Its fabulous smeared on crumpets and heaped on the side of the plate for dipping.

I make a big batch and decant into smaller jars and dish out to my favourite people.


150g long fresh red chillis

150g red pepper, cored and cut into chunks

1kg jam sugar

600ml cider vinegar

x6 250g sealable jars such as Kilner.


Pop your jars in the dishwasher to sterilise. Allow to cool.

Blitz your peppers in a food processor or with a hand blender. If you use a hand blender, sunglasses may be needed! Nigella takes out the seeds but I like them in, the choice is yours.

Take a medium sized saucepan and dissolve the jam sugar into the vinegar over a low heat. Don’t stir.

Tip the pepper mixture into the vinegar pan and bring to the boil, then leave to boil on high for 10 minutes.

Take the pan off the heat and let it cool. They syrupy mixture will gradually thicken and set to a lovely, bright, flecky jelly like texture.

Once cool, spoon into jars and seal tightly.

Tip: Nigella recommends making the jam up to one month before using. It can be stored in a cool, dark place for up to one year but once open store in the fridge and use within one month. Trust me you will use it quickly as it’s delicious with virtually everything!