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Easy Sweet Chilli Jam (30 Minutes)

Jul 5, 2022 | 3 comments

This easy sweet chilli jam recipe is one you NEED in your repertoire. It takes just 30 minutes, is sweet, spicy and so versatile. Watch it spice up salads, sandwiches, and cheese boards or use it as a dipping sauce. Plus, it keeps for months and makes a wonderful gift.

Close up, over head shot of chilli jam in a glass jar, with a gold spoon picking up some jam.

Jam can feel intimidating. Often it needs to cook down for hours, then cool, then be properly stored and sealed in jars. The whole process can take a literal day and I don’t know about you, but I just don’t have time for that!

But this insanely delicious and easy sweet chilli jam recipe solves that problem. It takes 30 minutes at most to make, from start to finish. It’s as simple as throwing chilli, ginger and garlic in a food processor and then cooking that with all the other ingredients for 20 minutes. No long boiling time here.

And I can’t even explain how often I use this chilli jam. It’s seriously DELICIOUS and is an unbeatable way to jazz up any dish. I use it in salad dressings, drizzle it over grilled chicken or veggies, as a gorgeous dipping sauce for dumplings or spring rolls, or I throw it in a sandwich with cheese for the most unreal grilled cheese you’ve ever had…the possibilities are endless with this. It also makes a great gift and the recipe is easily scaled up.

In this post – everything you need to make this sweet chilli jam


There are just 8 ingredients that go into this recipe (plus water) and they’re all easy to find at the grocery store.

Ingredients for easy chilli jam laid out on a grey marble background, lablled.
  • Long red chillis. Try to use longer chillies in this recipe because they tend to be milder than the smaller ones. If in doubt, give the chilli a little taste before you use it. I do de-seed the chillies in this recipe, but for ease, you could keep them in. Just be aware that it will make the jam spicier.
  • Fish sauce. I ADORE the savoury depth fish sauce brings to literally anything, so am using quite a bit of it here. It smells a little scary, but I promise it doesn’t taste fishy at all in the jam. You just get a wonderful salty, deep flavour coming through that you just can’t really replicate. But, you can use a vegan alternative if you want to keep it vegan or use 1 tablespoon of soy sauce (or tamari) and 1 tablespoon of lime juice instead.
  • Rice vinegar. This recipe uses Asian-style flavours which is why I love using rice vinegar. It works perfectly here, but you could use white wine vinegar or apple cider vinegar if you don’t have any.

There are also two pieces of essential equipment you’ll need for this recipe:

  • Food processor. This is to blitz the chillies, garlic and ginger into a paste. It just makes it a lot easier (and quicker) to do it this way, but if you don’t have one you can just chop everything finely with a knife.
  • Sterilised glass jars. These are essential if you’re looking to store your chilli jam for a long period. You can just use a plastic container if you don’t have anything, but you’ll need to store this in the fridge straight away. I’ll show you how to do this a little further down the page if you’re unsure! I also have a full post all about how to sterilise jars if you’d like more information.

How to make the chilli jam

Start by de-seeding and roughly chopping your chillies (you can leave the seeds in if you like, for a spicier jam) along with the ginger and garlic. Get them in a food processor and blitz until it starts to form a paste.

Then it’s as simple as adding the paste into a pot along with all the other ingredients.

Stir everything until the sugar dissolves, then reduce the heat and let the jam simmer for 20 minutes, stirring occasionally.

It will be bubbling up and should reduce by about a third. And it will be looking deeply red and sticky. At this point, it’s done!

Spoon into sterilised glass jars and seal.

How to sterilise glass jars

This is a key component of making any kind of preserve. Sterilising your storage jars means the jam will be shelf stable at room temperature – until you open it when it needs to go in the fridge.

Luckily, it’s easy to do. Wash your jars and lids with hot soapy water, then stand upright on an oven tray (don’t dry them). Get them in the oven at 160C fan and leave them in there for 20 minutes.

And that’s it! I like doing this while the chilli jam is simmering on the stove, so they’re ready for filling once the jam is done. If you’d like more information, I have a whole post about how to sterilise jars that shares more detail.

PRO TIP: If your jars have a rubber ring around the lid, remember to take it off before putting it in the oven!

REMEMBER: Glass reacts to sudden temperature changes so make sure you’re not adding boiling hot jam to cold jars, or cold jam to jars straight out of the oven as they can shatter. I discovered this the hard way…

Five ways to use chilli jam

Got a question?

Is chilli jam spicy?

I think it has the perfect level of heat! It’s softened with the sugar so it’s really quite mild. If you’re worried, you can take 2 chillies out and add one roughly chopped red pepper instead.

How long will this keep?

When stored in sterilised jars, chilli jam will last for months at room temperature, unopened. Once you open it, store it in the fridge and it will still last for months. Just make sure you’re always using a clean spoon when you’re getting anything out of it to prevent cross-contamination.

Can I reduce the sugar in the chilli jam?

This recipe actually doesn’t use that much sugar for the quantity you end up with, but you can try to reduce the sugar if you like. Just be aware that the jam’s consistency will change and won’t be as sticky and ‘jam-like’ as you’d expect. This comes from sugar. It will be more liquidy and the sugar also helps the jam keep as long as it does.

Do I have to use fish sauce in this recipe?

I definitely recommend using the fish sauce for the amazing depth of flavour you get from it, but if you really don’t like it or are vegan, replace the fish sauce with 1 tablespoon of soy sauce/tamari and 1 tablespoon of lime juice.

Like this recipe? Here are some other sauces you might enjoy

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

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Close up, over head shot of chilli jam in a glass jar, with a gold spoon picking up some jam.

Easy Sweet Chilli Jam (30 Minutes)

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5 from 1 review

  • Author: Kate Alexandra
  • Total Time: 30 minutes
  • Yield: 2 cups 1x
  • Diet: Low Fat


This easy sweet chilli jam recipe is one you NEED in your repertoire. It takes just 30 minutes, is sweet, spicy and so versatile. Watch it spice up salads, sandwiches, cheese boards or use it as a dipping sauce. Plus, it keeps for months and makes a wonderful gift.


Units Scale

For the sweet chilli jam –

  • 1 whole head of garlic, cloves peeled
  • 60g/2oz fresh ginger, peeled and roughly chopped (or use 2 tablespoons of crushed ginger/ginger paste)
  • 8 long red chillies, de-seeded and roughly chopped
  • Zest of 4 limes
  • 1 1/4 cups (250g) caster sugar
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 3 tablespoons fish sauce (or vegan alternative)
  • 1 teaspoon soy sauce (or tamari)

Equipment –

  • Food processor
  • Glass jars to store


To sterilise your jars –

  1. Wash your jars and lids with hot soapy water, then stand upright on an oven tray. Pop in the oven at 160C for 20 minutes and that’s it, they’re ready to use! PRO TIP – glass reacts to extreme temperature changes so you want to make sure you’re not adding hot chilli jam to a cold jar or the glass may shatter. Adding hot jam to warm jars will be fine. I like to sterilise my jars as the jam is simmering and this works out well timing wise.

For the chilli jam –

  1. Blitz the garlic, ginger and chilli. Add the peeled garlic cloves, roughly chopped ginger and the 8 de-seeded and chopped chillies into the bowl of a food processor. Blitz for 2 minutes, until a thick paste forms. You may need to scrape down the sides of your bowl a couple of times to make sure everything is mixing evenly.
  2. Combine the garlic, ginger and chilli paste with the other ingredients. Get the chilli, ginger and garlic paste into a large pot and add the zest of 4 limes, 250g caster sugar, ½ cup rice vinegar, ½ cup water, 3 tablespoons of fish sauce and 1 teaspoon of soy sauce. Turn your hob to a medium heat. Stir with a wooden spoon until the sugar dissolves (you’ll be able to feel this with your spoon – initially it will feel quite heavy and be harder to stir and when the sugar dissolves, it’ll become more liquidy).
  3. Simmer the chilli jam. At this point, get the heat on low and leave the jam to simmer for 20 minutes. Check in on the jam and give it a stir occasionally to make sure nothing is sticking to the bottom and it’s cooking evenly. It will start bubbling up – this is what you want. You want the liquid to reduce by about a third, so that the jam starts to become thicker, sticky and more jam-like. After 20 minutes, the jam should have reduced and become a deeper red and look a little thicker. At this point, it’s ready!
  4. Transfer the jam into jars. Spoon the hot jam into the warm sterilised jars, leaving around 4mm at the top. Seal the jars with their lids. You can store the chilli jam in the sterilised jars for months at room temperature, then store in the fridge once you’ve opened it. 


PRO TIP: Make sure you always use a clean spoon when getting jam from the jar. This will prevent cross-contamination and ensure the jam lasts longer. You can keep it in the fridge for months in this way after opening.

If you’re vegetarian or vegan you can switch out the fish sauce for an extra tablespoon of soy sauce and 1 tablespoon of lime juice, or use a vegan alternative. 

I love making this chilli jam as gifts for my friends over Christmas – the recipe is easily scaled so you can make a big batch and prepare as many jars as you like. Just make sure you share storage instructions when you give the jars as gifts.

I have a whole post all about how to sterilise jars if you’d like more information on this.

  • Prep Time: 10
  • Cook Time: 20
  • Category: sauces
  • Method: stove top
  • Cuisine: asian


  • Serving Size: 30g


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





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  1. Brenda


    • Kate Alexandra

      So pleased you enjoyed Brenda! I’m about to make a big batch for Christmas presents x

  2. Sara

    Just lovely!


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