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Sunday, May 25

Recipe: Chilli Jam

Chilli Jam is one of my personal favourites when it comes to meal accompaniments. I have it with any meal someone would add tomato sauce to. I also like to mix it in with baked beans and chestnut mushrooms for a lovely quick lunch on toast.

For a treat, I'll buy Mrs Bridges Chilli Jam, but you can make your own quite easily. Make your jam and pop it in some pretty jars and it would make a lovely gift with some crackers and cheese in a little gift box or basket.


400g cherry tomatoes
8 red peppers
10 red chillies
7 peeled garlic cloves
1 small chunk of fresh root ginger
750g jam sugar
250ml red wine vinegar (or cider vinegar)

Did you know? Jam sugar is easy to find in the UK as it's in most supermarkets, but around the rest of the world, you may find it a little more difficult to get hold of. You can use golden caster sugar as an alternative.


Deseed and roughly chop the peppers and chillies.

Put the peppers, chillies, ginger and garlic into a blender and pulse until finely chopped.

Dissolve the sugar into the vinegar over a low heat without stirring.

Add the chilli mixture and tomatoes into the vinegar and bring everything to the boil.

Once boiling, continue cooking on high for 10 minutes, stirring continuously so it doesn't burn.

The mixture should be quite sticky.

Leave the jam to cool for 40 minutes before pouring into jars.

The jam should keep for about a year unopened, and 1 month in the fridge once opened.

Try adding chilli jam to your meat dishes (hot and cold), sandwiches and salads. I find it goes with everything, but I have a slight obsession with it so I could be biased.


Kayleigh x

You will only ever come second if you try to be someone else, but you will always win 1st place at being yourself.