Ginger And Chili Jam

Ginger and chili jam is as good with cheese on toast as it is with some fresh baked potato wedges. It activates the taste buds with a big hit of ginger, followed by just a slight hint of spice. And then the delicious sweetness is there (which keeps you coming back for more.)

Ginger and Chili Jam
Ginger and chili jam

There are so many ways to enjoy ginger and chili jam.  Try it with some cream cheese smothered on a cracker or a dip for poppadoms or naan bread with your Friday night curry.  It also makes for one boldly flavorful peanut butter and jelly sandwich. Of course, you can play around with the spiciness of the jam by using different chili peppers.  Piri piri (malagueta) work well here. However, we don’t advise going too spicy with this one, as it can really overpower the sweetness.  You’ll want to balance the eating experience here.

Be sure to sterilize your jars before storing your ginger and chili jam.  You can do this by simply placing them in boiling water for 10 minutes (both jar and lid.) Pour away the water and allow it to air dry. You can keep the jam in a dark, cool cupboard unopened for up to six months. Be sure you use it within two weeks of opening.

See it being made:

Like this recipe? You’ll love these too:

Ginger and chili jam

Ginger and Chili Jam

Deliciously sweet, exotically warm, and a touch fiery
4 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Condiment
Servings 24 servings
Calories 73 kcal


  • 1 red bell pepper
  • 6 small chili peppers birdseye or piri piri work well
  • ¼ cup chopped ginger
  • 5 cloves garlic
  • 2 cups sugar
  • 2 teaspoons sea salt
  • 1 cup tomato passata
  • ½ cup red wine vinegar
  • ½ teaspoon cayenne pepper


  • Sterilize your jars prior to canning. Fill a large pot with water, then bring the water to a boil. Place the jars and lids in the boiling water for 10 minutes, then remove. Allow them to air dry.
  • Place the red pepper, chilies, ginger, and garlic in a food processor until very finely chopped.
  • Pour the contents of the blender into a large pot along with the remaining ingredients.
  • Bring to a boil, then reduce the heat slightly.
  • Boil for 45-50 minutes or until it has gained a jam like consistency.
  • Allow to cool for a few minutes before pouring into your dried sterile jar. Seal immediately.


The jam, following this process, should keep for up to six months when jarred, sealed, and kept in a cool, dry cupboard. Once opened, consume the jelly within two weeks. 


Calories: 73kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 198mgPotassium: 70mgFiber: 1gSugar: 17gVitamin A: 237IUVitamin C: 10mgCalcium: 3mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on April 30, 2023 to include new content.
4 from 3 votes (3 ratings without comment)
Notify of

Inline Feedbacks
View all comments