Let me tell you, the first time I made Nigella Lawson’s Chilli Jam, I didn’t quite know what I was in for. I imagined something sweet and vaguely spicy to dollop next to cheese. but what I got was a bold, sticky, gleaming concoction that hit every note: sweet, sharp, smoky and fiery, all at once. It’s not your grandma’s jam. Nigella’s version is like the rebel of the condiment world-sassy, unapologetic and utterly addictive.
Nigella introduced this jam on one of her Christmas specials and honestly, once I made it, it became part of my kitchen DNA. I now make it in double batches and store it like treasure-ready to gift, ready to serve, ready to spoon onto, well, anything: cold meats, sharp cheddar, crusty bread, even scrambled eggs (don’t knock it until you try it).
It’s not a complicated recipe but it feels almost alchemical. You throw fresh chillies, vibrant red peppers and sticky sugar into a pan-and out comes this jewel-toned, spicy-sweet ambrosia that looks like something you’d find in a tiny jar at a fancy deli, for £9.95. But it’s all yours. Homemade. That’s the magic.
Nigella Lawson Chilli Jam Recipe
Ingredients Needed
Here’s what you’ll need to make this chilli jam. some pantry basics, plus a couple of fresh things. The first time I made it, I was skeptical about the sheer amount of sugar. But trust the process-Nigella knows. This isn’t cloying sweet; it’s perfectly balanced.
- 150g long fresh red chillies – roughly chopped, seeds and all (unless you’re nervous-then de-seed a few).
- 150g sweet red peppers. deseeded and roughly chopped.
- 1kg jam sugar – it’s the one with added pectin, not the regular caster sugar.
- 600ml cider vinegar
- 1 tablespoon salt
That’s it. No garlic, no ginger, no faff. You’ll be amazed at how these simple ingredients cook down into something so bold and complex.
Equipment Needed
This is a sticky business, so don’t start without your tools lined up. I learned the hard way, trying to switch blenders mid-recipe with chilli hands. Rookie mistake.
Here’s what I use now, every time:
- A food processor – to blitz the chillies and peppers into a fiery pulp.
- A large heavy-based saucepan – wide-bottomed is best; it reduces faster.
- A jam thermometer – optional but super helpful for beginners.
- A sterilised jar or three. depending on the size. I usually keep a collection of empty Bonne Maman jars on standby.
- A funnel and ladle – it just makes jar-filling neater.
- A pair of gloves. for chopping chillies, if you’re sensible (I am not).
Instructions To Make Nigella Lawson’s Chilli Jam
- Blitz the peppers and chillies: Pop them all into your food processor and whizz until they’re finely chopped. almost puréed but still with a bit of texture. I love this part. The smell is vibrant, fruity and already has a bit of heat. Be careful not to breathe in too deeply; those chilli vapors are fierce.
- Cook it up: Tip your red pulp into the pan. Add the cider vinegar, sugar and salt. Stir gently until the sugar dissolves. Turn the heat up and bring the mixture to a rolling boil. This is where things get dramatic. It bubbles up like molten lava-fierce and shiny and fragrant. I always feel like a witch at her cauldron here. Don’t leave it unattended.
- Boil until set: You’re looking for that magical setting point-around 105°C if you’re using a thermometer. For me, it usually takes about 10-15 minutes of bubbling but keep an eye on it. If you drop a little onto a cold plate and it wrinkles when pushed with a finger, you’re golden.
- Jar it up: Pour the molten jam into sterilised jars while still hot. Screw the lids on tight. As it cools, it thickens into that perfect sticky jammy texture.
The colour is honestly breathtaking-deep ruby red with glints of orange. I always take a moment to admire it before stashing it away.
What I Learnt
Every time I make this jam, I pick up something new. The first batch I ever made was delicious but borderline lava. it was so hot, I could barely eat it without crying. So, here’s a little trick: if you want it milder, deseed half or even two-thirds of the chillies. The flavour will still sing but the heat won’t hijack your taste buds.
I also learnt the hard way not to skip the sterilising step. Once, I got lazy and mould crept in within a week. Now I line my jars up like little soldiers, steam them in the oven and let them cool just as I finish cooking the jam. It’s worth the effort.
And most of all, I learnt that something homemade can feel luxurious, even when it’s simple. Especially when it’s spicy.
FAQs
What Ingredients Do I Need To Make Nigella Lawson’s Chilli Jam?
You’ll want to gather red chillies, garlic, ginger, brown sugar, white wine vinegar, and a pinch of salt. The blend of these ingredients creates that perfect balance of sweet, spicy, and tangy that Nigella’s jam is famous for.
How Long Does Nigella Lawson’s Chilli Jam Keep Once Made?
Once you’ve bottled it up, this chilli jam can keep for up to 3 months in the fridge. I remember making a big batch one Christmas, and it lasted well into spring, spicing up sandwiches and snacks whenever I needed a kick.
Can I Adjust The Heat Level In Nigella’s Chilli Jam Recipe?
Absolutely! If you prefer it milder, just reduce the number of chillies or remove the seeds before cooking. On the flip side, if you’re like me and crave extra heat, toss in a couple more chillies or even add a splash of hot sauce for that fiery punch.
