The Mary Berry Chilli Jam Recipe is a wonderfully versatile preserve with the perfect balance of sweetness, heat and tanginess. It’s the sort of homemade condiment that can transform everything from cheese boards and sandwiches to grilled meats and roasted vegetables.
A good chilli jam should have a glossy, sticky texture with a gentle sweetness that gradually gives way to a warming chilli kick. The vinegar adds brightness and balance, while slow cooking allows the flavours to deepen and meld together, creating a rich, vibrant jam that is both sweet and spicy.
Ingredients
For the Chilli Jam
- 150g red chillies
- 150g red peppers
- 1kg jam sugar
- 600ml cider vinegar
- 50g fresh ginger, peeled and chopped
- 6 garlic cloves, peeled
- 2 tbsp fish sauce
How to Make Mary Berry Chilli Jam Recipe
Prepare the Vegetables
Wash the chillies and peppers, remove the stems and seeds, then roughly chop them.
Make the Chilli Paste
Place the chillies, peppers, ginger and garlic in a food processor and blend into a coarse paste.
Combine the Ingredients
Transfer the paste to a large saucepan and stir in the jam sugar and cider vinegar.
Simmer the Jam
Bring the mixture to the boil, then reduce to a gentle simmer and cook for about 50 minutes, stirring occasionally.
Test the Setting Point
Spoon a little jam onto a chilled plate and push it gently with your finger. If it wrinkles, the jam is ready.
Add the Fish Sauce
Stir in the fish sauce and mix well.
Sterilise the Jars
Wash the jars thoroughly and sterilise them in a low oven until completely dry.
Fill the Jars
Carefully pour the hot chilli jam into the sterilised jars and seal immediately.
Cool and Store
Leave the jars to cool completely before storing in a cool, dark place.
Final Touch
The finished chilli jam should be glossy, rich and spreadable, with a perfect balance of sweetness, heat and tanginess.
Recipe Tips
- Use fresh, firm chillies and peppers for the best flavour and colour.
- Blend the ingredients thoroughly to ensure an even distribution of flavours.
- Simmer the mixture slowly to allow the sugar to caramelise and thicken properly.
- Test the jam’s set using a chilled plate to avoid overcooking.
- Sterilise jars properly to prevent spoilage and extend shelf life.
- Add fish sauce for a subtle umami flavour that enhances the jam’s complexity.
- Store the jam in a cool, dark place to preserve its vibrant colour and flavour.
Healthy Alternatives / Variations
- Add a pinch of smoked paprika for a smoky flavour.
- Include a splash of lime juice for a citrusy twist.
- Use a mix of red and green chillies for a more colourful jam.
- Add finely chopped shallots for extra depth of flavour.
- Incorporate a handful of chopped coriander for a fresh, herby note.
Ingredient Substitutions
- Use white wine vinegar instead of cider vinegar for a milder taste.
- Replace jam sugar with granulated sugar and pectin for setting.
- Substitute ginger with galangal for a different aromatic profile.
- Use soy sauce instead of fish sauce for a vegetarian version.
How to Serve
Serve Mary Berry Chilli Jam with cheese and crackers for a delightful appetizer. It also pairs wonderfully as a glaze for grilled meats or as a spicy spread in sandwiches.
Pairing Ideas
Pair this chilli jam with creamy cheeses like brie or camembert to balance the heat. It also complements roasted meats, adding a sweet and spicy kick to your meal.
How to Store Leftovers
Fridge
Store opened jars in the fridge to maintain freshness and flavour.
Freezer
Not recommended — freezing can alter the texture of the jam.
Reheating
To refresh the jam, allow it to sit at room temperature for a few minutes before serving.
Nutrition (per serving, approx.)
- Calories: 30 kcal
- Carbohydrates: 7g
- Protein: 0g
- Fat: 0g
FAQs
Can I make this jam less spicy?
Yes, you can reduce the number of chillies or use milder varieties to decrease the heat. Removing the seeds and membranes also helps reduce spiciness.
How long does the chilli jam last?
Unopened jars can last up to a year when stored in a cool, dark place. Once opened, store in the fridge and consume within a month.
Can I use different types of chillies?
Absolutely! Experimenting with different chilli varieties can add unique flavours and heat levels to your jam.
What can I do if my jam doesn’t set?
If your jam doesn’t set, you can reheat it and add more pectin or cook it for a bit longer to achieve the desired consistency.
Mary Berry Chilli Jam Recipe
Course: CondimentCuisine: BritishDifficulty: Intermediate4
servings30
minutes40
minutes300
kcal1
hour10
minutesMary Berry Chilli Jam Recipe creates a vibrant, sweet-spicy jam perfect for enhancing any dish.
Ingredients
150g red chillies
150g red peppers
1kg jam sugar
600ml cider vinegar
50g fresh ginger, peeled and chopped
6 garlic cloves, peeled
2 tbsp fish sauce
Directions
- Wash and chop the chillies and peppers, removing stems and seeds.
- Blend chillies, peppers, ginger, and garlic into a coarse paste.
- Combine chilli paste with sugar and vinegar in a saucepan.
- Simmer the mixture for 50 minutes, stirring occasionally.
- Test the jam’s set by placing a spoonful on a chilled plate.
- Stir in the fish sauce for added depth of flavour.
- Sterilise jars in a preheated oven at 120°C (250°F) for 10 minutes.
- Ladle hot jam into sterilised jars and seal immediately.
- Cool jars at room temperature before storing in a cool, dark place.
- The finished jam should be vibrant red with a sweet, spicy flavour.
Notes
- Use fresh, firm chillies and peppers for the best flavour and colour.
- Blend the ingredients thoroughly to ensure an even distribution of flavours.
- Simmer the mixture slowly to allow the sugar to caramelise and thicken properly.
- Test the jam’s set using a chilled plate to avoid overcooking.
- Sterilise jars properly to prevent spoilage and extend shelf life.
- Add fish sauce for a subtle umami flavour that enhances the jam’s complexity.
- Store the jam in a cool, dark place to preserve its vibrant colour and flavour.