Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
"Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can’t get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2. Powdered fruit pectin can be bought from canning suppliers.
You could also use liquid pectin instead, but you need to follow the specific instructions on the packaging as differing brands vary.
Recipe posted by Nigella
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Very easy and absolutely delicious. Great hit with the family and will definitely make more to give as presents.
Posted by bikerbullimore on 26th Apr 2011 at 11.55
This recipe is the easiest; most successful I have ever made, by a merry mile. Thank you.
Posted by Paulineann on 3rd May 2011 at 14.57
Just finished with my chilli jam. I hope it gets a bit thicker, cause when I filled up the jars, it was still pretty liquid. But the taste was fabulous. Can´t wait to get a proper tasting :)
Posted by lprohhorov on 14th Aug 2011 at 15.05
I did my chilli jam two days ago. It looks delicious. I wonder how tasty it will be. :) Nigella, you're my queen!
Posted by gryzik on 13th Nov 2011 at 0.26
I used 350ml cider vinegar and 250ml white wine vinegar, picked it up by mistake and had already added it before i realised, will this make a difference to the taste, will it all be wasted?
Posted by lyns123 on 18th Nov 2011 at 15.08
Just made the chilli jam and mine's quite runny to - sorry to be yucky but the consistency of runny snot would describe it well. Does everyone's start off like this when they put it in to the jars? I've looked elsewhere in the net and have read but that the pectin can take up to 48 hours to activate but at the moment I'm sitting here with my fingers crossed. If it doesn't set, is it ok to put it all back in to the pan and add more Jam sugar to try and thicken it up?
Posted by Acton Belle on 20th Nov 2011 at 17.40
Hello, what is the ratio of sugar to vinegar in this recipe please?
Posted by raincloud on 10th Dec 2011 at 18.17
About to begin making this jelly to give as gifts for Christmas. Fingers crossed that I can do justice to this gorgeous recipe and to Ms Lawson herself!! Wish me luck! Xxx
Posted by MissMeg on 13th Dec 2011 at 3.56
A girlfriend gave me your recipe and this is the third year I've made this for friends and family for Christmas - because they now request it!!! My favourite thing to do with this jam is something I've made up - Chilli Jam Pizza: Cut chicken into small pieces and place in a bowl, cover with Chilli Jam and put in the fridge for an hour or so. Pan fry - allow the chilli jam to reduce a little bit, but you do want some in a saucy consistency. Take thin pizza bases - spread with a bit of tomato paste. Put the chilli jam chicken over the pizza base and smother with mozzarella. Add basil leaves and cook in the oven 'till cheese is melted. To serve, put dollops of sour cream over the pizza. YUM!!!
Posted by SheridanY on 15th Dec 2011 at 0.49
I was introduced to this recipe 2 years ago, it is beautiful and goes with anything, prawns, meats etc. This year i'm giving jars with pretty lids on as christmas presents. Merry Christmas xxx
Posted by JLo on 17th Dec 2011 at 13.35
Smells amazing, but am a bit worried about it being so runny?? Did anyone else find this??
Posted by nikinakinoodle on 19th Dec 2011 at 21.44
I made the chilli jelly a few years ago and my.friends and family loved it. I lost the recipe last year so i am pleased to see it today. I will be making it this week to have at Christmas and to share with friends and family. Fantastic recipe.
Posted by spampad on 20th Dec 2011 at 19.41
This is a lovely recipe, however I found after several attempts that it won't set if you do not ensure that it reaches jam temperature for 10 minutes (or more). Use a cooking thermometer and get it to 105C for 10 minutes. I also double check by dropping a bit on a frozen saucer to see if it skins up.
Posted by yolise on 11th Jan 2012 at 14.40
I'VE TRIED THIS JAM AND IT'S AMAZING!! Can't wait to make some more!
Posted by hearn010 on 21st Jan 2012 at 15.10
This is just a fab recipe and so easy to make. Family and friends favourite with really good hard cheese. The gift to hand out as it looks as good as it tastes.
Posted by Katie Nizette on 5th Feb 2012 at 6.57
I've made this twice now, once for Xmas pressies and it was so good I made it again at Easter. I found it super easy to make and it looks really pretty in the jars. I did however ammend the recipe slightly. Instead of using cider vinegar, which is quite expensive, I use dry cider. It seems to work just fine for me. Well worth having a go, tastes lovely in a bacon sarny :-)
Posted by shazbat on 17th Apr 2012 at 14.14
Great, simple recipe. I'd been growing tiny red chillies (very evil!) and only had about 40g. Made up to 309g with red pepper and left seeds in chillies. Result is very hot, lovely set jelly which looks great for presents. Just keep at that 'rollicking boil' and there'll be no problems with the set.
Posted by SireeWiree on 29th Sep 2012 at 12.41
Still waiting for mine to set, but it tastes good. Question - how long will it last - open and unopened? thanks!
Posted by COLLINSM on 6th Oct 2012 at 22.37
I make copious amounts in both red and green - brilliant Christmas presents for my Italian in laws - wish I could make it in yellow and orange too - fab with cheese, ham on crackers and bellisimo simply spread on toast
Posted by ncw142 on 21st Oct 2012 at 18.48
I made this for gifts last year and I've had lots of requests for more this year! Fab!
Posted by annemariemakes on 22nd Oct 2012 at 13.46
I have just tried to make a batch of this and it doesnt seem like its going to set-used setting jam (have used this with other jams and its great). any suggestions on what to do now or how you use the pectin-ie quantities etc-do you need to reboil or can you add it cold?
Posted by foody nz on 4th Nov 2012 at 0.42
Hi - I have just made some of the chilli jam and all is brilliant except for an overpowering taste of vinegar. I followed the recipe to the letter so why the vinegary taste? Any ideas gratefully received.
Posted by teejays on 4th Nov 2012 at 14.01
I have just made abatch of jam - all went swimmingly and I finished up with a lovely orange coloured jam/jelly. The flecks of chilli and sweet peppers evenly spread and the consistency just right – BUT – there is an overpowering taste of vinegar. I followed the measurements as per Nigella - would it help if I put the whole lot back in a pan, added some water and evaporated the water off in the hope that it took some vinegar with it?
Posted by teejays on 5th Nov 2012 at 9.11
Have just made my second batch of 'Chelli'. I made it last year and gave it as Christmas presents and it proved so successful that I have done it again. My first effort (last year) failed to set and I now use ordinary sugar and add pectin just before bottling up and have found this far more successful. If it doesn't set you can return it to the pan and give it another longer boil without any problem. The time taken boiling seems to be the crucial point and I don't think 10 minutes is anywhere near enough. Bit of a *** having to wash and re-sterilize the jars though.
Posted by KJS on 7th Nov 2012 at 6.23
So easy and so gorgeous, I used more chillies and boiled for a bit longer to be on the safe side, I also stirred it a lot and no one died! To those that found the recipe tastes too much like vinegar I would suggest being a bit more generous with the chillies as I couldn't taste it at all....fantastic recipe, will be giving for Christmas gifts with packet of Jacobs crackers and roll of soft goats cheese!
Posted by FionaR77 on 20th Nov 2012 at 10.34
Have just made a batch of this and the whole family love it, will be making again.
Posted by lorraine12 on 9th Dec 2012 at 21.59
A fantastic recipe! So easy and tastes wonderful. It looks absolutely beautiful in the jars. I gave a few out to friends as Christmas presents last year and all without fail have given me the jar back so I can make them more this year! That says it all...
Posted by SaffronC on 11th Dec 2012 at 12.44
Nigella is my favourite TV chef. She is pleasant on the eye, relaxing and is clearly passionate about food. This chilli jam is so easy to make and it is absolutely delicious. I've made lots of it and even my friends and work colleagues love it. I'll be in the kitchen shortly as I've got at least 20 jars of chilli jam to make as Christmas presents. Thanks Nigella. This is one of your many fantastic recipes that I have enjoyed making and I look forward to making more.
Posted by Newtonguy on 14th Dec 2012 at 10.41
i found this recipe a few years ago and have made it every christmas now, my family can't live without it for their plates of cheese and cold meats. Thank you.
Posted by tasha123 on 23rd Dec 2012 at 12.51
I bought tiny Kilner jars for a pound each from wilko, and made this jam along with other culinary delights and packed them up as Xmas presents, and I have to say thank goodness I kept 2 of these for myself, it is definitely the nicest 'jam' I've ever made!!! It's beautiful with pâté, cheeses and cold meat, not too 'chilli', just right. Well done Nigella!!!!
Posted by Deenagriff1 on 28th Dec 2012 at 10.32
Absolutely Divine!!!! Splendid with cheese and/or pâté or in a bacon butty, yum yum!! Stays quite runny, but I think that makes it a good drizzle. Well done Nigella!
Posted by Deenagriff1 on 5th Feb 2013 at 14.37
I know you shouldn`t change things the 1st time you follow a recipe but... I used red wine vinegar, 1/2 soft brown sugar and half granulated plus I added 1/2 bottle of Certo and it turned out really well. Tasty not just hot. One thing though - I made my wife a cup of tea when I was preparing the chills and she noticed warm!
Posted by cocinero on 24th Mar 2013 at 15.04
I am so sad. I must had had my "rolicking" boil a little too rolicking. I burnt my jam :(
Posted by sami_03 on 13th Apr 2013 at 8.55
Great recipe. I have used it many times and my tip is to get a more thicker jam boil the mixture for 10 mins then leave for a day. Reboil the mixture and leave to set for a thick sauce.
Posted by willr on 18th Apr 2013 at 15.20
Ok, I think I've worked out why mine was so runny. I used preserving sugar, not jam sugar. I recovered this by using liquid pectin. When I did another batch with jam sugar the result was still more like a dipping sauce, than jam. May use liquid pectin from now on for this recipe. To ring the changes I blanched some bay leaves in boiling water, then popped them in the jar before putting the mixture in. Really nice!
Posted by Catfraek147 on 20th May 2013 at 20.13