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Our Chilli jam

Dec 17 2012


  • 1.5 medium red chillis, chopped
  • 3 cloves of garlic, crushed
  • 1 thumb of ginger, peeled and chopped
  • 500g plum tomatoes, halved
  • 225g demerera sugar
  • 1.5 tablespoons fish sauce
  • 1 tablespoon balsamic vinegar
  • 60ml red wine (we love merlot for this recipe)


Put the chilli, ginger, garlic and tomatoes in a food processor and process until smooth. Pour into a heavy, flat-bottomed pan with the rest of the ingredients and bring to the boil, stirring all the time.

Simmer very gently on a low heat for about 40 minutes or until thick and reduced by two thirds. Leave to cool and place into a sterilised kilner jar. This will keep in your fridge for up to two weeks and is great with cheese, cold cuts and onion rings!

Chef says:

Throw the ingredients into a food processor, boil them up and then leave to simmer. It’ll take an hour from start to finish and fill your kitchen with an amazing aromatic odour while it’s simmering away. It’s a great rainy afternoon recipe, and it should last for couple of weeks in your fridge.