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A beautifully plated, professional shot of a homemade Gordon Ramsay chicken terrine recipe, showcasing its vibrant layers and elegant presentation.

Gordon Ramsay Chilli Jam Recipe

Hey everyone! I'm so excited to share my take on a delicious chilli jam that’s surprisingly easy to make and will elevate so many of your favourite dishes.
This recipe brings that signature Gordon Ramsay flair – bold flavours, simple steps, and absolutely perfect for adding a spicy, sweet kick to everything from eggs to grilled meats.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 1 jar (approx. 450g)
Course: Condiment, Side Dish
Cuisine: Asian
Calories: 45
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 150 g Red chillies mixture of hot and mild, deseeded for less heat if preferred
  • 1 Red bell pepper roughly chopped
  • 6 Garlic cloves peeled
  • 50 g Fresh ginger peeled and roughly chopped
  • 300 g Caster sugar
  • 120 ml Rice vinegar
  • 2 tbsp Fish sauce
  • 1 pinch Salt

Equipment

  • gordon ramsay food
  • Large heavy-bottomed pot
  • Food processor
  • Sterilised jar

Method
 

  1. Start by preparing your ingredients. Roughly chop the red chillies (remember to wear gloves!), red bell pepper, garlic cloves, and fresh ginger.
  2. Carefully transfer the chopped chillies, bell pepper, garlic, and ginger into a food processor. Pulse until finely minced but not puréed. You want a little texture here!
  3. In a large, heavy-bottomed pot or saucepan, combine the minced chilli mixture, caster sugar, rice vinegar, fish sauce, and a pinch of salt. Give it a good stir to mix everything.
  4. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer.
  5. Continue to simmer for about 40-45 minutes, stirring frequently to prevent sticking, until the jam has thickened significantly and has a glossy, sticky consistency. It should coat the back of a spoon.
  6. Carefully pour the hot chilli jam into a sterilised jar. Seal it tightly and allow it to cool completely before storing in the refrigerator. It will continue to thicken as it cools.

Nutrition

Calories: 45kcalCarbohydrates: 11gSodium: 60mgPotassium: 20mgSugar: 10g

Notes

This chilli jam is incredibly versatile! I love it spooned over grilled chicken, mixed into a sandwich, or even just with some crusty bread and cheese. For an extra kick, leave some of the chilli seeds in!

Tried this recipe?

Let us know how it was!