Chili Jam

Although this is chili jam, dont think 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 chili jelly 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.

Ive listed this under BBQ as its incredible as a sticky glaze on BBQ chicken or pork.


Goes well with:

Sticky BBQ Chicken

Cheesy Chicken Wings 

Beast of a Burger


  • 150 grams long fresh red chilli peppers
  • 150 grams red peppers
  • 1 kilogram jam sugar
  • 600 millilitres cider vinegar


You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.

  1. Sterilize your jars and leave to cool
  2. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
  3. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
  4. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
  5. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
  6. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.

Plum Syrup / Jam

Awesome flavor in these little jars of Plum syrup. Pored over pancakes or drizzled over pork chops in the final minutes on a BBQ this is a definite winner, especially if you found yourself a plum tree.

If you substitute the sugar for jam sugar, guess what? you will make jam instead of syrup.

Plum Syrup



Plums (as many as you have collected)

Sugar (granulated)

Lemon Juice

Procedure :

Day 1

Wash the plums in a bowl and discard any rotten plums, leaves, twigs or debris.

Put them in your largest stock pot and add 1/4 inch water to the bottom of the pan. Bring to the boil and simmer for 15-20 minutes or until the plums have broken down to a mush. ( do not fill more than a 1/3rd the pots capacity).

Put a colander lined with a muslin cloth over another large pan and poor the plum pulp into it and leave overnight (cover the lot with a net or large cloth to keep dust and fly’s out.

Day 2

The following morning take the juice and measure it back into the pan and for every cup of plum juice add a cup of granulated sugar and a tsp of freshly squeezed lemon juice and bring to the boil while stirring continuously.

Remove from the heat and let cool for 5 minutes

There will probably be a thin pink film on top by now remove this and discard it by poring the syrup through a muslin cloth again.

Ladle into sterilized jars and seal.