“Add a bit of sweet & spicy to any dish with this chilli jam. Especially perfect to jazz up your brunch.”
— Ara


Serves 1


Step 1

Start by washing your jam jars with warm soapy water, and then pop them into an oven for ten minutes at 100C. This will sterilise them.

Step 2

To a food processor, chop finely and add ginger, shallots and garlic along with your red chillies.

Step 3

Add in your ancho and chipotle chillies and whiz it all together.

Step 4

In a pan on a low heat, add your cider vinegar and jam sugar. Do not stir, leave to dissolve. Once clear, add in the chilli mix from the processor and mix together.

Step 5

Crush your cardamom and peppercorns together and add into the pan. Turn the heat up to medium and stir through. Boil for ten minutes. Turn the heat off and let cool for forty minutes.

Step 6

Funnel into your jam jars and there you have it! Gift, keep, use, preserve.
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