Tom Chef's Chilli Jam

This is just a quick little post because some of you have been asking for the recipe for the chilli jam which chef  Tom Walsh of Samphire@TheWaterside, Donabate included in his recipe for Spring Rolls of Confit Duck which is on the Taste of China section of the Dublin Chinese New Year Festival website. You can read his full recipe here.
Here it is – simplicity itself, absolutely delicious and goes with so many things, not just Chinese food. Try it with cheese, meat pies, or as my sister-in-law Dervilla did, with pasties.

Chilli Jam

Tom’s Chilli Jam


  • 6-8 red chilli peppers chopped roughly
  • 300g castor sugar
  • 300g white wine vinegar

Bringing the jam mix to the boil… gently now…



  1. Bring to the boil and  cook gently to reduce to a syrupy, jam consistency being careful not to burn.
  2. Blend with a stick blender.
  3. This will keep for a long time if stored in a sealed container in the fridge.

Blitzing the jam

Ah, this looks about right…

Time to make up the spring rolls…


My sister-in-law Dervilla made a version of the jam yesterday. She didn’t blitz it because she liked the appearance of chilli seeds throughout the jam. Her jam is also more orange in colour because she had no wine vinegar in the store cupboard so she used a white malt one instead. Thanks for sharing Dervilla and thanks for the inspiration Tom. 🙂

Dervilla’s Chilli Jam with Pasties

Chilli Jam with Tom’s Confit Duck Spring Rolls