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Chilli jam

We just ate thin slices of young sheep’s milk marzolino cheese with slices of marinated cucumber and a dab of chilli jam. The combination of fresh, creamy cheese, tangy cucumbers and hot chilli is completely addictive.




200g chilli peppers

100g red peppers

600g sugar, half brown half white

600ml white wine vinegar


What you need


Sterilised glass jars


What to do


Split all the peppers in half, remove the stalks, pith and seeds and roughly chop the flesh. Coarsely purée the peppers, either in a food processor or by hand. Dissolve the sugar in the vinegar over a low heat, add the pepper purée and simmer until it reaches a syrupy but still pourable consistency. This can take about 45 minutes. Pour the jam into sterilised jars and seal while still hot. The jam will thicken further while it cools.


Use chilli jam to add sweet heat to almost anything. It can be a dip, a spread, a garnish…even a topping on vanilla ice cream.

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