Sweet Pepper Jam

Sweet Chilly Jam


  • 100g Chillies
  • 2kg Sugar (white or brown)
  • 470ml Apple cider vinegar
  • About 8 small crab apples (or 3 large cooking apples)


  • Put a small saucer in the fridge to chill.
  • Trim and deseed the chillies then pulse in a blender. Remove any loose stalks from the crab apples and pierce the skin in several places.
  • Add all of the ingredients to a large, heavy bottomed pan. Stir briefly, then bring to a rolling boil for around 15 minutes.
  • With a spoon, drop a small amount of jam on to the plate. After a minute or two, give the jam a gentle push with your finger. If the jam wrinkles or ‘skins up’, your jam is ready. If not, keep checking every 5 minutes until you get it there.
  • When your jam passes the plate test, remove the apples and skim any foam off the top.
  • Transfer jam to jars and screw the lids on tightly and leave to cool.

Author: Sumana Rao | Posted on: June 9, 2021

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