Chili Jam Recipe

We are the first to admit that we love a bit of spice in our lives, and we don’t mind it in our food, either! Apart from adding amazing flavour and a kick to our cooking, chilies are also a fabulous source of vitamin C and potassium and help with our immune and digestive systems! We love chilies so much that we grow them in our garden at home, ensuring that we are getting them in the purest, most organic form (without any nasties!). We have all sorts of lifestyle and food tips on our website and social media pages – follow us for all the latest updates in our lives!





“…I have an Italian background so my family has ensured that I know the value of home-grown veggies, herbs and spices! There is nothing better than the taste of home-grown!…”


With the winter upon us, eating spicy food is an effective way to combat any colds or flus that may be floating around – because who has time to be sick!? If you love chilies as much as we do, you are going to LOVE our Chili Jam recipe – made best with home-grown chilies, if you have them!


15-20 large red chilies
4 tablespoons olive oil
1 tablespoon Himalayan salt





Chop the chilies into small pieces

Heat half of the olive oil in a non-stick pan and then add chilies and salt. Cook on a medium to
high heat for about 5 minutes.

Add the remaining oil and reduce to a low heat and cover, allowing the chilies to soften and cook for 15-20 minutes

Once the chilies have softened, remove from heat and allow to cool completely.

Add the cooled chilies to a blender and blend until a smooth paste is formed.

Use as a curry paste or in other recipes… or (for the more adventurous) straight on a piece of rye toast (Mike’s favourite!) – prepare to sweat!




Get some spice in your life!

Mike & Suz ☺