Gordon Ramsay’s Chili Jam is made with fresh red chilies, garlic, jarred roasted red peppers, jam sugar, vinegar, and Scotch bonnet chilies. It serves six and takes about 45 minutes to prepare and cook, resulting in a spicy, sweet, and tangy condiment.

Gordon Ramsay Chilli Jam Recipe — Gordon Ramsay Chili Jam Recipe

💓 Why You’ll Love This Chili Jam Recipe Recipe:

Perfect Balance of Flavors: This jam strikes a harmonious balance between the heat from the chilies and the sweetness from the sugar, creating a complex and delightful taste.
Long Shelf Life: Properly stored in sterilized jars, this chili jam can last for months, making it a convenient staple in your pantry.
Ideal for Gifting: Packaged in nice jars, this chili jam makes for an excellent homemade gift for food enthusiasts.
Robust Aroma: The cooking process fills your kitchen with a rich, inviting aroma that’s sure to whet your appetite.
Easy to Make: The recipe is straightforward and doesn’t require any complex cooking techniques.

❓ What Is Gordon Ramsay’s Chili Jam Recipe?

Gordon Ramsay’s Chili Jam combines fresh red chilies, garlic, roasted red peppers, jam sugar, white wine or cider vinegar, and Scotch bonnet chilies. It’s simmered until thick and shiny, creating a spicy, sweet, and tangy condiment perfect for various dishes.

🌶 Gordon Ramsay Chili Jam Ingredients

10 fresh red chilies
4 cloves of garlic
2 jarred roasted red peppers
1 pound jam sugar
2 cups white wine or cider vinegar
2 fresh Scotch bonnet chilies

🥣 How To Make Gordon Ramsay Chili Jam

If you want to protect your hands, trim, halve, and remove the seeds from the red chilies. Peel the garlic cloves and put them in a food processor with the peppers. Pulse the processor until the peppers are finely chopped.
Put the chili mix into a pan with high sides and set it over medium-high heat. Add the sugar and vinegar and stir everything together well.
Take a sharp knife and poke holes in the Scotch bonnets. Then, add them to the pan with 1 teaspoon of sea salt.
Once it starts to boil, lower the heat and let it cook slowly for twenty to twenty-five minutes, or until it gets thick, shiny, and half as much.
Fill clean jam jars with the mixture. If you like it hot, leave the Scotch bonnets in. If not, take them out and store the jam in a cool, dark place until you need it.

💭 Recipe Tips

Handling Chilies: Wear gloves when handling the fresh red and Scotch bonnet chilies to protect your skin from irritation. Wash hands thoroughly afterwards.
Seeding the Chilies: Remove the seeds to control the heat level. Keeping more seeds will result in a hotter jam.
Consistency of Chopped Chilies: Ensure the chilies and peppers are finely chopped in the food processor for a smoother texture in the jam.
Testing the Jam: To test if it’s ready, place a small amount on a cold plate. If it gels, it’s done.
Scotch Bonnets: Poking holes in them infuses their heat into the jam without overwhelming it. Adjust the number of Scotch bonnets to suit your heat preference.

🥪 What To Pair Nicely With Chili Jam?

Chili Jam pairs well with cheese platters, grilled meats, sandwiches, burgers, roasted vegetables, scrambled eggs, glazes for poultry or pork, as a dip with crackers or chips, and even with sushi rolls for a unique, spicy twist.

🎚 How To Store Leftovers Chili Jam?

Refrigeration: Place the chili jam in a clean, airtight jar and store it in the refrigerator it typically lasts for up to 3 months when refrigerated.
Freezing: For longer storage, freeze the jam in a freezer-safe container it can be kept frozen for up to 6 months. Thaw in the refrigerator before use.

🚫 Can I Reheat Leftovers Chili Jam?

Chili jam is usually not reheated, as it’s typically served at room temperature or cold. However, if you need to loosen it up after refrigeration, warm it gently in a small pot over low heat for a few minutes, stirring occasionally.

Gordon Ramsay Chili Jam Recipe

Erin Table for Seven

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Course Condiment

Cuisine British

Servings

Calories 343 kcal

Ingredients

10 fresh red chilies
4 cloves garlic
2 jarred roasted red peppers
1 pound jam sugar
2 cups white wine or cider vinegar
2 fresh Scotch bonnet chilies

Instructions

If you want to protect your hands, trim, halve, and remove the seeds from the red chilies. Peel the garlic cloves and put them in a food processor with the peppers. Pulse the processor until the peppers are finely chopped.
Put the chili mix into a pan with high sides and set it over medium-high heat. Add the sugar and vinegar and stir everything together well.
Take a sharp knife and poke holes in the Scotch bonnets. Then, add them to the pan with 1 teaspoon of sea salt.
Once it starts to boil, lower the heat and let it cook slowly for twenty to twenty-five minutes, or until it gets thick, shiny, and half as much.
Fill clean jam jars with the mixture. If you like it hot, leave the Scotch bonnets in. If not, take them out and store the jam in a cool, dark place until you need it.

Notes

Handling Chilies: Wear gloves when handling the fresh red and Scotch bonnet chilies to protect your skin from irritation. Wash hands thoroughly afterwards.
Seeding the Chilies: Remove the seeds to control the heat level. Keeping more seeds will result in a hotter jam.
Consistency of Chopped Chilies: Ensure the chilies and peppers are finely chopped in the food processor for a smoother texture in the jam.
Testing the Jam: To test if it’s ready, place a small amount on a cold plate. If it gels, it’s done.
Scotch Bonnets: Poking holes in them infuses their heat into the jam without overwhelming it. Adjust the number of Scotch bonnets to suit your heat preference.

Nutrition

Calories: 343kcalCarbohydrates: 80gProtein: 2gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 183mgPotassium: 309mgFiber: 1gSugar: 76gVitamin A: 810IUVitamin C: 119mgCalcium: 24mgIron: 1mg

Tried this recipe?Let us know how it was!