Sweet chilli jam – a deliciously sticky sauce.

Sweet chilli jam is based upon the Chinese and Thai sauce (also known as jam), accompanied with the likes of chicken, pork and prawns.  It will keep for 3 months in the cupboard, if there’s any left…

The name of this website Chilli Jam is named after my love of this sauce.  I have been looking for a recipe to try for some time, after many travels through South East Asia.  I can’t tell you how disappointed I was, when I came home to find that I couldn’t buy the sauce exactly as it had been made in Thailand.  I would go through each menu and find a dish that had this sauce!!  At the time I had no idea how to make it until recently.  Pre bought sauces are not a patch on making it yourself.

Check out the recipe below on how to make the easy sauce..  Feel free to print it out and keep for future reference and share with your friends.

For other exciting recipes at Chilli Jam, be sure to check out our recipes section.  Search by dish, cuisine, course or skill level.

If you have any recipes of your own that you’d like to share with the online food community, simply register and upload at Chilli Jam.  Feel free to add a picture or two as well.

sweet chilli jam recipe
Sweet chilli jam
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ever had this fabulous sauce from a Chinese, Vietnamese or Thai restaurant and wondered how they make it? I found a similar recipe to this online and making it has been very successful and brings back my days of travels through Asia.
Servings
804 small jars
Prep Time
15min
Cook Time
1hr
Servings
804 small jars
Prep Time
15min
Cook Time
1hr
sweet chilli jam recipe
Sweet chilli jam
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ever had this fabulous sauce from a Chinese, Vietnamese or Thai restaurant and wondered how they make it? I found a similar recipe to this online and making it has been very successful and brings back my days of travels through Asia.
Servings
804 small jars
Prep Time
15min
Cook Time
1hr
Servings
804 small jars
Prep Time
15min
Cook Time
1hr
Ingredients
Servings: 4 small jars
Units:
Instructions
  1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor or liquidizer and whizz until very finely chopped.
  2. Scrape into a heavy bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Lift off any scum that comes to the surface, then lower the heat down to a simmer and cook for about 40 minutes, occasionally stirring.
  3. Once the jam is becoming sticky, continue cooking for a further 10-15 minutes, stirring more frequently now, so that it doesn't catch the pan and burn. It should now resemble thick, bubbling jam. Cool slightly, then transfer to sterilised jars, then leave to cool completely.
Recipe Notes

You must sterilise the jars before using, by putting clean jars into the oven for 5 minutes.  Never put completely hot contents into cold jars as it can cause them to crack!

Kilner jars are ideal with their tight hinged lids, however, large jam jars can work well as alternatives.

Keeps for 3 months in a cool, dark cupboard.  Remember to refrigerate once opened.

Nutritional value has been estimated to be per dessert spoon at about 20 per jar.

title

Nutrition Information

Amount Per Serving
Calories 39kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
0.03g
0.01g
1mg
10g
0.2g
10g
0.1g
0%
0%
0%
3%
1%
0%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
title

Nutrition Information

Amount Per Serving
Calories 39kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
0.03g
0.01g
1mg
10g
0.2g
10g
0.1g
0%
0%
0%
3%
1%
0%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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