Delia Smith Chilli Jam

Right — let me tell you something that still haunts my fridge. Years ago, in a moment of unearned confidence, I tried to wing a chilli jam without a recipe. Just vibes. It ended in a gloopy, tooth-aching mess that stuck to everything except the toast I wanted it on.

Since then, I’ve learned better — and when I found Delia Smith’s Chilli Jam, I finally understood how it should be done. It’s got heat, yes, but also depth. Sweetness from red bell peppers, a sharp whisper of lemon, and that sneaky splash of fish sauce? Genius. This isn’t just spicy sugar in a jar — it’s balance, bite, and a bit of British boldness.

Ingredients List

• 500g red bell peppers — for sweetness and body; choose firm, shiny ones.
• 8 red chilies — bring the fire. Deseed for less heat.
• 4 garlic cloves — pungent backbone.
• 2.5cm piece of ginger — adds warmth and zing.
• 200ml cider vinegar — the acidic note that sharpens the jam.
• 450g granulated sugar — sweetness that helps it set.
• Juice of 1 lemon
• 2 tablespoons fish sauce — sounds odd, tastes incredible. Trust Delia.

No commentary here on the lemon juice — you’ll know what it’s doing once you taste it.

How to Make It (Instructions)

1. Prep your veg like you’re on a cooking show.
   Stem, deseed and finely chop the bell peppers and chilies. Peel and grate your ginger. Crush the garlic.
2. Throw it all into a heavy-bottomed saucepan.
   Peppers, chilies, ginger, garlic, cider vinegar — the whole lot.
3. Bring to a simmer over medium heat.
   Let it gently bubble for 40 minutes until the peppers are soft and slightly glossy.
4. Now for the sugar, lemon juice, and fish sauce.
   Stir it all in and take a deep breath — it smells wild in the best way.
5. Simmer gently, stirring occasionally.
   Cook another 30–40 minutes. It should reduce to a sticky, spoon-coating consistency.
   (I once burnt mine because I started watching Bake Off — rookie mistake. Stay close.)
6. Test for doneness.
   Drag a spatula across the bottom of the pan — if it leaves a clean trail, it’s ready.
7. Remove from heat. Let it cool slightly.
   You don’t want to pour molten lava into your jars.
8. Transfer into sterilised jars while still warm.
   Seal them tight. Let them cool completely before popping them in the fridge or pantry.

Common Mistakes

Why is my chilli jam too runny?
You likely didn’t cook it long enough. Let it simmer until it thickens — it’ll firm up more as it cools.

Why does it taste too sweet?
This jam is a balancing act. You may have skimped on vinegar or lemon. Next time, measure carefully.

Why did mine burn on the bottom?
Too high heat or forgetting to stir — happened to me once when I wandered off for “just a minute.”

Can I skip the fish sauce?
Technically yes, but it adds umami. Without it, the jam’s a bit flat.

Storage and Reheating Tips

Fridge:
Store sealed jars in the fridge for up to 3 months. The flavour deepens over time — week 3 is divine.

Freezer:
Yes, you can freeze it! Leave room in the jar or container for expansion. Keeps for 6 months.

Reheating:
Let it sit at room temp or gently warm in a small pan. Avoid microwaving — it bubbles like mad.

What to Serve With It

• A wedge of mature cheddar on oatcakes — the sweetness against the salty tang is everything.
• Roast pork or grilled chicken — use it like a glaze in the final few minutes of cooking.
• Veggie stir-fry or rice bowls — toss it in last-minute for fiery, glossy brilliance.

FAQ Section

Can I make this vegan?
Yes — just swap the fish sauce for soy sauce or a vegan “fish” sauce. You’ll keep that umami depth.

How spicy is this, really?
It depends on the chilies and whether you use the seeds. With seeds: hot. Without: mellow heat.

Do I need a food processor?
Not at all. A good sharp knife will do — just mince everything very fine.

Can I water-bath can this jam for shelf storage?
Yes, if you know proper canning technique. Sterilise everything, water-bath for 10 mins, and check seals.

Try More Recipes:

• Delia Smith Braised Meatballs With Peppers And Tomatoes
• Delia Smith Yorkshire Pudding Recipe
• Delia Smith Shortbread Biscuit
• Delia Smith Red Cabbage