Easy Chilli Jam

Easy Chilli Jam

2 or 3 small jars


  • 8 large red chillies

  • 3 jars whole red peppers in brine, drained and roughly chopped

  • 500g jam sugar

  • 300 ml distilled vinegar

  • Strips of zest from 2 limes

Cooking Method

  1. With the grill on its highest setting, chargrill the whole chillies until beginning to blacken, turning regularly with tongs. You only want to char the skins, not the flesh of the chillies. Place on a plate and cover closely with cling film until cool when the skins will be easy to remove.
  2. Scrape or rub off the skins of the chilli, slit open, remove and discard the seeds and stalks and roughly chop the flesh.
  3. Either chop the peppers and chillies finely with a very sharp knife or pulse in a food processor until finely chopped but not turned to mush.
  4. In a suitably sized deep pan, dissolve the sugar in the vinegar and bring slowly to just below boiling point. Add the chopped peppers, chilli and lime zest and increase to a rolling boil until you have quite a thick ‘jam’. Allow to cool for 10 minutes, remove the lime zest, decant into some sterilised jars and seal with lids.


Serving suggestions

Keep for a week or two before eating.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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