Chilli pepper jam

David Roccos recipe for warming chilli jam is a great sidekick for a plate of cheese, or why not make a few jars to give as presents
By David Rocco
Chilli pepper jam
  • Rating:
  • Serves: 4 x 400g jars
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 250 g hot chillies, seeded, halved
  • 750 g yellow and red bell peppers, seeded, halved
  • 500 ml apple cider vinegar
  • 1 kg sugar


1. In a pot combine the peppers with apple cider vinegar. Cover with a lid and cook for about 20 minutes or until the peppers have softened.

2. In a colander, drain the pepper mixture and with the back of a wooden spoon press on the peppers to extract any excess liquid.

3. Transfer to a food mill or a blender and puree the peppers. Extract the liquid through a sieve to remove the pepper skin. Discard the skin.

4. In a saucepot, on medium heat, add the pepper puree and add the sugar a little at a time and mix until sugar has dissolved. Continue to cook for about 40 minutes, stirring occasionally. Remove when mixture resembles a jam texture. Allow to cool and transfer into jars.

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