The Gordon Ramsay Chilli Jam Recipe is the first condiment I ever attempted to “fancy up” for a weekend barbecue — and let me tell you, I completely wrecked the first batch. I overcooked the sugar, used the wrong chillies (yep, bird’s eye AND scotch bonnet), and ended up with something closer to lava than jam.
But once I dialed it in? Game-changer. This chilli jam is glossy, sticky, sweet, sharp, and just hot enough to wake up anything from grilled cheese to pork belly. It’s not your basic chili jelly — it’s bold and layered, with Gordon’s signature balance of heat and acidity.
If you’ve ever wanted to make a homemade jam that tastes like something off a Michelin-starred burger board, this is it.
Why Gordon Ramsay Chilli Jam Works & Where Most Go Wrong
- It’s not just spicy — it’s balanced. You need sugar, vinegar, and aromatics to round out the heat.
- People skip the simmer. Undercooking leaves it watery, while overcooking turns it into toffee.
- Wrong chillies ruin it. Some go for all heat, no flavor. Gordon blends for both.
- They don’t strain. A silky jam needs a bit of straining unless you like it chunky (not his style).
- Storage mistakes. If you don’t jar it hot or store it right, it turns cloudy or loses that shine.
What Gordon Ramsay Says About Chilli Jam
Gordon keeps it smart and simple: “It’s not about just blowing your head off — it’s about flavor.” He layers red chillies with garlic, vinegar, and sugar, and always finishes with a glossy reduction that can be spooned or spread. Texture is key. He’s not a fan of grainy, overly chunky versions — he calls them “lazy.”
Asian-style glaze — it’s my go-to for salmon and works beautifully with a spoonful of this chilli jam swirled in.
Ingredients For Gordon Ramsay Chilli Jam (with my notes)
- 6–8 red chillies (I use a mix of Fresno and red jalapeños — heat + flavor)
- 1 red bell pepper (adds body and natural sweetness)
- 3 garlic cloves
- 1 thumb-sized piece fresh ginger (peeled and roughly chopped)
- 150g (¾ cup) caster sugar
- 100ml (scant ½ cup) red wine vinegar (or rice vinegar for a softer bite)
- 1 tbsp fish sauce (optional but recommended)
- Juice of 1 lime
- 2 tbsp water
🔪 Note: If you want it spicier, swap in 1 bird’s eye chili — but be careful. Don’t go full daredevil on your first try.
How To Make Gordon Ramsay Chilli Jam Step By Step
- Prep your ingredients. Roughly chop the chillies, bell pepper, garlic, and ginger. No need to be precise — it’s all going into a blender.
- Blend. Blitz everything (except sugar and vinegar) in a blender or food processor until fairly smooth but still textured. It should look like a rough purée.
- Cook the base. Pour the mixture into a wide pan. Add the sugar and vinegar, and bring it up to a gentle boil over medium heat. Stir often!
- Simmer and reduce. Drop the heat and let it simmer uncovered for 25–30 minutes. Stir occasionally, especially toward the end. It should thicken and get glossy.
- Add lime and fish sauce. Stir in lime juice and fish sauce in the last 5 minutes.
- Taste and tweak. Adjust salt, sugar, or vinegar if needed. You want a sweet-spicy-sour balance.
- Strain (optional). If you want a smoother jam, push it through a fine sieve. I usually strain half and leave the rest for texture.
- Jar it. Pour hot jam into sterilized jars. Seal and let cool completely. It thickens more as it sits.
💡 Confession: The first time I made this, I covered it with a lid while simmering — and created a steamy mess. Always reduce with the lid OFF to get the right jammy texture.
Gordon Ramsay Chilli Jam Recipe
Rate this RecipeIngredients
Equipment
Method
- Roughly chop chillies, bell pepper, garlic, and ginger. Set aside.
- Blend all chopped ingredients with water until fairly smooth.
- Pour mixture into a wide saucepan. Add sugar and vinegar. Stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes. Stir occasionally.
- Add lime juice and fish sauce in the final 5 minutes. Adjust seasoning if needed.
- Strain through a sieve if desired for smooth texture. Spoon into sterilized jars while hot.
- Let cool completely. It will thicken further as it cools.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Mistake: Over-blending the chillies. I ended up with a pink smoothie instead of a vibrant red jam.
Fix: Now I pulse in bursts to keep a bit of texture and that deep red color. - Mistake: Using brown sugar. I thought it’d be richer. It just dulled the flavor and muddied the color.
Fix: Caster sugar gives clean sweetness and that signature shine. - Mistake: Rushing the reduction. Cranked the heat, burned the base.
Fix: Medium-low and patience — the flavor gets better with time.
Pro Tips That Change The Game For Gordon Ramsay Chilli Jam
- Use jam sugar, not regular sugar – it contains pectin, which thickens the jam beautifully.
- Roasted red peppers deepen the flavor and soften the raw chili punch.
- Chill before judging. It thickens significantly once cooled.
- Sterilize your jars. I preheat them in a 250ºF oven for 10 min.
- Balance the batch. If it’s too hot, stir in a tablespoon of ketchup at the end. It works.
Variations That Actually Hold Up For Gordon Ramsay Chilli Jam
- Smoky twist: Add a pinch of smoked paprika or char one pepper over an open flame.
- Tropical heat: Toss in pineapple or mango chunks while blending.
- Vegan umami: Replace fish sauce with soy sauce + a drop of sesame oil.
- Low-sugar version: Use half jam sugar, half apple juice — you’ll need longer reduction.
How To Store & Use Leftover Gordon Ramsay Chilli Jam
- Fridge: Lasts up to 3 weeks sealed tight.
- Freezer: Spoon into silicone ice trays, freeze, pop into a bag — heat up as needed.
- My favorite uses:
– Swirled into mayo for sandwiches
– Brushed over grilled pork or shrimp
– Stirred into a stir-fry sauce for a sweet-spicy punch
FAQs
Is Gordon Ramsay’s chilli jam very spicy?
It can be, depending on your chillies. He uses Scotch bonnets for heat, but balances it with sugar and red peppers. I use milder ones with just one hot chili mixed in.
Can I use regular sugar instead of jam sugar?
You can, but it won’t set the same. Jam sugar has pectin, which helps the jam thicken. If you use white sugar, reduce longer and accept a looser texture.
What’s the best vinegar for chilli jam?
Gordon goes for white wine or cider vinegar. I’ve used rice vinegar in a pinch — works well and slightly softer in taste.
Can I make chilli jam without a blender?
Totally — just chop everything very finely. The texture will be chunkier but still delicious.
Does chilli jam need to be refrigerated?
Yes, once opened. Before that, if jarred hot in sterilized jars, it can sit on the shelf for a few weeks.
From My Kitchen To Yours
If you love bold flavors that feel a little dangerous (in the best way), this chilli jam is your new favorite jar in the fridge. Let me know if you spice it up or tone it down — I always love a good condiment story.
