Gordon Ramsay Chilli Jam Recipe

This sticky sweet gordon ramsay chilli jam recipe is made with fresh red chillies and red wine vinegar and ready in 55 minutes. The bubbling ruby liquid reduces down until it turns thick and coats the back of your spoon. I love making a big batch of this to keep in the fridge for impromptu cheese boards.

Try More Sides Recipes:

• Smoky Gordon Ramsay BBQ Sauce Recipe
• Gordon Ramsay Crispy Fondant Potatoes Recipe
• Gordon Ramsay Broccoli Salad Recipe

Why You Will Love This Chilli Jam Recipe:

• Perfect sweet, spicy, and tangy balance: The mix of sugar, chillies, and acidity creates a bold flavor that works with many dishes.
• Rich, glossy texture: It cooks down into a sticky, jam-like consistency that coats food beautifully.
• Easy to make at home: Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Versatile condiment: Perfect for cheese boards, grilled meats, sandwiches, and even dips.
• Great for gifting: Looks beautiful in jars and makes a thoughtful homemade gift.
• Long shelf life: Stores well in the fridge, so you can enjoy it for weeks.
• Adds instant flavor boost: A small spoonful can transform simple dishes into something special.

Gordon Ramsay Chilli Jam Ingredients

• 4 large red peppers, deseeded and roughly chopped
• 6 medium red chillies, roughly chopped
• 4 garlic cloves, peeled
• 5cm piece of fresh ginger, peeled and roughly chopped
• 250g caster sugar
• 150ml red wine vinegar

How To Make Gordon Ramsay Chilli Jam

1. Blend the base: Place the red peppers, chillies, garlic, and ginger into a food processor. Pulse until finely chopped but not completely puréed.
2. Dissolve the sugar: Transfer the blended mixture into a heavy-bottomed saucepan. Add the caster sugar and red wine vinegar, stirring over medium heat until the sugar dissolves.
3. Boil and reduce: Bring the mixture to a rolling boil, then reduce the heat to medium-low. Simmer uncovered for 40-45 minutes, stirring occasionally.
4. Test the set: Watch for the liquid to turn syrupy and coat the back of a spoon. Remove from the heat and let it cool slightly before transferring to sterilized jars.

Recipe Tips

• Control the heat: Remove the seeds from half the chillies if you prefer a milder jam.
• Watch the bottom: Stir more frequently towards the end of the cooking time to prevent the sugar from burning.
• Sterilize your jars: Wash glass jars in hot soapy water and heat them in a low oven for 15 minutes to prevent mold.

What To Serve With Chilli Jam?

This Chilli Jam is incredible spread over toasted sourdough with melted halloumi or goat cheese. It also makes a brilliant dipping sauce for crispy fish cakes or crispy chicken strips.

How To Store Leftovers Chilli Jam?

Keep the unopened jars in a cool, dark cupboard for up to 3 months. Once opened, store the jam in the fridge and consume within 4 weeks.

FAQs

Can I use green chillies?

Green chillies will alter the color to a murky brown, though the taste will be similar. Stick to red chillies for that vibrant ruby hue.

Why is my jam too runny?

Runny jam usually needs more boiling time to evaporate the liquid. Put it back on the heat and simmer for another 10 minutes.

Can I use white sugar instead of caster?

Yes, standard white granulated sugar works perfectly fine. It just takes a minute longer to dissolve initially.

More Sides Recipes:

• Gordon Ramsay KFC Sauce Recipe
• Gordon Ramsay Hummus Recipe
• Gordon Ramsay Scalloped Potatoes Recipe

Chilli Jam Nutrition Fact

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg
• Total Carbohydrate: 11g
• Protein: 0g

gordon ramsay chilli jam recipe

Recipe by Sophie LaneCourse: Appetizers, SidesCuisine: American, BritishDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

gordon ramsay chilli jam recipe bursting with sticky sweet textures, fiery fresh red chillies, and tangy red wine vinegar. Ready in just 55 minutes, this simple homemade condiment is ideal for upgrading impromptu cheese boards, weekend snacking, or spreading on sandwiches.

Ingredients

• 4 large red peppers, deseeded and roughly chopped

• 6 medium red chillies, roughly chopped

• 4 garlic cloves, peeled

• 5cm piece of fresh ginger, peeled and roughly chopped

• 250g caster sugar

• 150ml red wine vinegar

Directions

• 1. Blend the base: Place the red peppers, chillies, garlic, and ginger into a food processor. Pulse until finely chopped but not completely puréed.
• 2. Dissolve the sugar: Transfer the blended mixture into a heavy-bottomed saucepan. Add the caster sugar and red wine vinegar, stirring over medium heat until the sugar dissolves.
• 3. Boil and reduce: Bring the mixture to a rolling boil, then reduce the heat to medium-low. Simmer uncovered for 40-45 minutes, stirring occasionally.
• 4. Test the set: Watch for the liquid to turn syrupy and coat the back of a spoon. Remove from the heat and let it cool slightly before transferring to sterilized jars.