Chilli Jam

Perfect for yourself for Christmas leftovers, or as a really thoughtful gift


  • 3 medium red chillies, deseeded and roughly chopped
  • 4 cloves of garlic crushed
  • 2 thumb sized pieces of ginger peeled and chopped
  • 2 tblsp thai fish sauce (nam pla)
  • 450 g demerara sugar
  • 1 tblsp balsamic vinegar – llewellyn’s balsamic cider vinegar, dublin, fallon & byrne
  • 100 ml red wine vinegar
  • 1kg of tomatoes (approx 16 tomatoes)


Sterilised Jars:
  1. The original quantities are doubled here, as I prefer to make a larger batch. In this case you really need to sterilise the jars you use in order for the jam to last longer.
  2. To sterilise the jars and lids really the simplest way is to put them through a dishwasher cycle and make sure not to touch the inside of the jar and lid.
  3. This recipe makes approximately 1 litre of jam; I distributed this amongst a variety of jars.
  4. You can check what fits by filling them before hand with 1 litre of water from a measuring jug.



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