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Brussel Sprout, Chilli & Thyme Jam

Brussels sprouts, chilli and thyme jam

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3.333 stars based on 3 ratings

Yes that’s right, you heard correctly! This is Billington’s tantalising Christmas jam recipe using none other than the infamous sprout!

Key Information

  • Prep:
  • Bake:
  • Jar:1
  • Skill level:medium

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Ingredients

  • 500g 17⅝ oz Brussels sprouts trimmed and washed
  • 1 1 Red onion
  • 3 3 Red chilli deseeded
  • Ginger thumb sized, fresh root ginger, peeled
  • 4 4 Garlic clove(s) peeled
  • 1tbsp 1tbsp Olive oil
  • 100ml 3½ fl oz Red wine vinegar
  • 1 1 Lemon(s) zest and juice
  • 400g 14⅛ oz Unrefined golden caster sugar (we use Billington's)
  • 50ml 1¾ fl oz Pectin Certo
  • 10 10 Thyme sprigs, leaves only

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

     Preheat the oven to 120°C, gas ½. Wash your jars, then place them on a baking tray and heat in the oven for 10 minutes.

  2. Classic mode Step 2

    In a blender, whizz together the chilli, onion, ginger and garlic. Heat the olive oil in a large frying pan and cook the onion mixture for a few minutes. Now add the Brussels sprouts to the blender and whizz until finely chopped. Add this to the same pan, and cook, stirring for a further few minutes until they soften.

    Ingredients for this step

    • 3 3 Red chilli deseeded
    • 1 1 Red onion
    • Ginger thumb sized, fresh root ginger, peeled
    • 4 4 Garlic clove(s) peeled
    • 500g 17⅝ oz Brussels sprouts trimmed and washed
  3. Classic mode Step 3

    Tip the cooked Brussels sprouts into a large heavy based pan, and add the rest of the ingredients, except for the thyme leaves. Bring to a simmer, then cook at a rolling boil for about 15 minutes, stirring occasionally with a wooden spoon. After about 10 minutes, add the thyme leaves and place a saucer in the fridge to chill. If the mixture is looking a bit dry and begins to stick to the base of the pan add some water in 100ml intervals. (I usually need to add about 300ml water in total).

    Ingredients for this step

    • 10 10 Thyme sprigs, leaves only
  4. Classic mode Step 4

    Turn off the heat, then drop a little jam onto a saucer. Place it in the fridge, wait a couple of minutes and see whether it has begun to set, in which case you can start filling your jars. (preferably using a funnel) If the jam hasn’t quite set, put the jam to boil again and check for set after another 5 minutes.