Description
Chilli jam is a spicy-sweet preserve made by blending fresh chillies and red peppers, then cooking them down with sugar and vinegar until thick and jammy. Unlike traditional fruit jams, it delivers a warm heat and glossy texture, making it perfect as a condiment or glaze.
Ingredients
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Fresh Red Chillies (150g / about 5–6 medium, deseeded for milder heat)
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Red Bell Peppers (150g / about 1 large, chopped)
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Fresh Ginger (50g, peeled)
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Garlic Cloves (4 large)
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Caster Sugar (1kg / 5 cups)
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White Wine Vinegar (600ml / 2½ cups)
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Tinned Chopped Tomatoes (400g can)
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Salt (1 tsp)
Optional: Add a pinch of smoked paprika or lime zest for added depth.
Instructions
Step 1: Blend the Aromatics
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Add chillies, red peppers, garlic, and ginger to a food processor.
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Pulse until you get a smooth paste.
Step 2: Simmer the Mixture
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Pour the blended mixture into a large saucepan.
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Add the vinegar, chopped tomatoes, sugar, and salt.
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Stir over low heat until the sugar has fully dissolved.
Step 3: Cook the Jam
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Increase the heat and bring the mixture to a boil, then reduce to a steady simmer.
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Cook uncovered for 40–50 minutes, stirring occasionally, until thickened.
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The jam is ready when it coats the back of a spoon or reaches 105°C (220°F) on a thermometer.
Step 4: Jar the Jam
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Let the jam cool slightly, then pour it into warm, sterilized jars using a funnel.
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Seal tightly with lids while still hot.
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Allow to cool completely at room temperature.
Step 5: Label and Store
- Label the jars with date and contents, and store in a cool, dark place. Once opened, refrigerate and consume within 6–8 weeks.