A Vegan Christmas: Sweet Chilli Jam

This sweet spicy jam makes perfect gifts for the holiday season, Super easy to make & is the best chilli jam I have ever tasted,  I make this ever year & share it with my friends and family.

Perfect with some vegan cheese & gluten free crackers.
Makes a great addition to a vegan cheese board.

This recipe makes approx. 6 190ml jars.


  • 9-10 Red & Green Peppers. deseeded & roughly chopped
  • 10 Red Chilli’s, roughly chopped
  • 800g Granulated Sugar
  • 400g can of Chopped tomatoes
  • 300ml Red Wine Vinegar
  • 10 Cloves Of Garlic, peeled
  • 1 large finger sized piece of root ginger, peeled & chopped


  1. Using a food processor add your peppers, chilli’s (with seeds), garlic, ginger and pulse until they are very finely chopped
  2. Add your chopped pepper mixture to a sauce pan with the sugar, tomatoes, red wine vinegar & bring it all to the boil,
  3. Once it has reached a rolling boil lower the heat to medium high and simmer for 50/60 minutes, skimming of any orange foam, stir occasionally.
  4. While your jam is bubbling away wash your empty jam jars & lids and place in a hot oven for 20 minutes to sterilise.
  5. After 50/60 minutes your jam should be thick, red and looking sticky & delicious once you are happy with the constancy of your jam spoon carefully into your hot sterilised jars & place on the lids.
  6. Once they are completely cold you can add your own labels.

The jam keeps for about 3-4 months in a cool dark place. but I don’t think it ever lasts that long when I make it, everyone has eaten it all after 2 days!


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