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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Low fat per serve
  • Vegan
  • Vegetarian

This sweet chilli jam will add a sweet and zingy hit of flavour to your cooking. Keep in the fridge for up to one month.

  • Makes1, 1 1/2 cups (375ml)
  • Cook time35 minutes
  • Prep time5 minutes, + cooling time
Sweet chilli jam


  • 6 long red chillies, coarsely chopped
  • 1 tsp dried chilli flakes (optional)
  • 5cm-piece ginger, peeled, chopped
  • 1 lemongrass stalk, chopped, or 1 tbs lemongrass paste
  • 1 small red onion, finely chopped
  • 1 tbs olive oil
  • 1 1/4 cups (275g) brown sugar

Nutritional information

Per Serve: Energy: 303kJ/72 cal (3%), Protein: 0.3g (1%), Fat: 1g (1%), Sat Fat: 0.2g (1%), Sodium: 8mg (0%), Carb: 16g (5%), Sugar: 15g (17%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the chilli, chilli flakes, if using, ginger, lemongrass and onion in the bowl of a food processor. Process until finely chopped.

  2. Step 2

    Heat the oil in a small saucepan over medium heat. Add the chilli mixture and cook, stirring, for 10 mins or until aromatic. Add the sugar and 1/2 cup (125ml) water and cook, stirring, for 3 mins or until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 mins or until mixture thickens. Pour into warm sterilised jars and set aside to cool. Store in the fridge for up to 6 months.

Recipe tip

Clever storage: 
To sterilise preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel to dry. Store sweet chilli jam in the fridge for up to 1 month. 

Use it up: You can use the jam in stir-fries, stirred through noodles, or added to dressings for a chilli kick.


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