Chilli Jam

Chilli Jam is nice with fish, chicken, barbequed meats - especially sausages - cheese, sausage rolls, pies, in fact mostly anything that you have sauce, pickles or relish with.

Remember to use disposible gloves when handling chillies.


  • 4 red capsicums
  • 10 roma tomatoes
  • 100ml olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 8 long red chillies, sliced in half lengthways (remove seeds unless you want the heat)
  • 100ml malt vinegar
  • 300g brown sugar
  • 1 teaspoon salt


  1. Place whole capsicums on a roasting tray, lined with baking paper
  2. bake in a very hot oven, turning every 5 minutes until the capsicums are blackened on all sides
  3. remove from oven, place in a bowl to cool before peeling
  4. halve the tomatoes and place on a roasting tray
  5. drizzle with a little olive oil and roast in a slow oven for 1 hour to intensify the flavour
  6. remove from oven and chop roughly and set aside
  7. meanwhile, peel the capsicum and discard seeds, stem and membrane
  8. chop flesh roughly and set aside
  9. place a heavy based saucepan over a medium heat
  10. add the rest of the olive oil
  11. add the onion, garlic and chilli and gently fry for a couple of minutes.
  12. add the chopped capsicum and tomato and cook for another 5 minutes.
  13. add the vinegar, sugar and salt, turn the heat down to low and cook gently for 30 minutes or until the jam has thickened
  14. pour into warm sterilized glass jars
  15. allow to cool and refrigerate.

If using immediately and often, store in a jar or plastic container with a lid. Keep refrigerated.