Mary Berry Chilli Jam Recipe

Mary Berry’s Chilli Jam is a fiery, sweet, and tangy preserve that adds a punch of flavour to almost anything. Whether spread on toasties, served with a cheese board, or brushed onto grilled meats, this glossy homemade chilli jam is the perfect balance of heat and sweetness. Made with fresh chillies, red peppers, garlic, and ginger, it’s a versatile condiment you’ll want to keep in your pantry all year round.

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What is Mary Berry’s Chilli Jam?

Chilli jam is a sticky, spicy-sweet preserve made by cooking down chillies and peppers with sugar and vinegar until thick and glossy. Unlike traditional fruit jams, it has a savoury depth and a gentle kick, making it ideal as a dip, glaze, or spread.

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Why You’ll Love This Recipe

• Sweet, Spicy & Tangy – A perfect flavour balance.
• Versatile – Delicious with cheese, meats, sandwiches, and stir-fries.
• No Pectin Needed – Thickens naturally as it cooks.
• Great for Gifting – Homemade jars make lovely foodie presents.
• Long Shelf Life – Lasts months when stored correctly.

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Ingredients for Mary Berry’s Chilli Jam

• 150g Fresh Red Chillies (about 5–6 medium, deseeded for milder heat)
• 150g Red Bell Peppers (1 large, chopped)
• 50g Fresh Ginger (peeled)
• 4 Garlic Cloves
• 1kg Caster Sugar (5 cups)
• 600ml White Wine Vinegar (2½ cups)
• 400g Tinned Chopped Tomatoes
• 1 tsp Salt
• (Optional: ½ tsp smoked paprika or 1 tsp lime zest for extra depth)

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Equipment You’ll Need

• Food processor or blender
• Large saucepan or preserving pan
• Wooden spoon
• Jam thermometer (optional)
• Sterilized jars with lids
• Funnel & ladle

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Step-by-Step Instructions

Step 1: Blend the Base

Add chillies, peppers, garlic, and ginger to a food processor. Blend into a smooth paste.

Step 2: Simmer the Mix

Pour into a large saucepan. Add vinegar, tomatoes, sugar, and salt. Stir gently over low heat until the sugar dissolves.

Step 3: Cook the Jam

Bring to a boil, then simmer uncovered for 40–50 minutes, stirring often, until thickened.
Test: it should coat the back of a spoon or reach 105°C (220°F).

Step 4: Jar It Up

Slightly cool the jam, then ladle into sterilized jars. Seal with lids while hot.

Step 5: Store

Cool completely before storing in a cool, dark cupboard. Refrigerate after opening.

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What Goes Well With Mary Berry’s Chilli Jam?

• Cheese boards – especially cheddar, brie, or goat’s cheese
• Burgers & sandwiches – spread on for sweet heat
• Grilled meats – use as a sticky glaze
• Crackers & pâté – a perfect party pairing
• Stir-fries & veggies – add at the end for a flavour boost

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Variations

• Chilli & Lime Jam – Stir in lime zest & juice.
• Smoky Jam – Add smoked paprika.
• Extra Tomato Jam – Use more tomatoes for a looser jam.
• Garlicky Jam – Use 6 cloves of garlic.
• Chilli Pineapple Jam – Stir in crushed pineapple for sweetness.

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Storage Tips

• Unopened jars: store in a cool, dark place for 6–12 months.
• Opened jars: refrigerate and use within 6–8 weeks.
• Always use a clean spoon to prevent spoilage.

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Nutrition (per tablespoon)

• Calories: ~55
• Carbs: ~14g
• Sugar: ~13g
• Fat: ~0g
• Fibre: ~0.3g

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Other Similar Recipes:

• Mary Berry Chilli Burgers
• Mary Berry Mini Jam Tarts
• Mary Berry Plum Jam Recipe

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FAQs About Mary Berry’s Chilli Jam

Q: Can I make chilli jam without a blender?
Yes! Finely chop everything by hand. The jam will have a chunkier texture but taste just as good.

Q: How spicy is Mary Berry’s chilli jam?
It depends on your chillies. Deseeded red chillies give a milder heat, while bird’s eye or Scotch bonnet chillies will make it fiery.

Q: How long does homemade chilli jam last?
Stored in sterilized, sealed jars, it keeps for up to a year. Once opened, refrigerate and enjoy within 6–8 weeks.

Q: Can I freeze chilli jam?
Yes – portion into airtight containers and freeze. Thaw in the fridge before using.

Q: Why didn’t my chilli jam set?
It likely needed more simmering time. Reheat and cook down further until it thickens properly.

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