Home-made Chilli Jam recipe
This easy, home-made Chilli Jam recipe has a fantastic combination of heat tempered by sweetness. You can use this jam as a condiment to add a boost of heat to pretty much anything! Some of my favourite ways to use are listed below.
- Use in place of a chutney in sandwiches. It is particularly good with cheese or hummus.
- Drizzle into a baked potato together with a dollop of sour cream;
- Makes a great dipping sauce for all kinds of things – prawn crackers, chips, prawns, grilled halloumi..
- Add as an ingredient to liven up your baking – see my recipe for Cheese Muffins with Chilli Jam.
Lots of lovely chillis..
You can use any kind of fresh chillis to make this jam. When choosing your chillis, bear in mind that the heat of the jam will be in direct correlation to the heat of the chillis that you use. If you are a straight-up hot chilli lover, by all means go for the California Reaper! However, if you like a milder punch of heat, go for something a bit less ferocious such as a Habanero. The Scoville Scale measures the heat of chillis and most of those you buy in stores have an indication of their fierceness. I grow my own chillis and the heat thing is sometimes a bit more hit-and-miss – especially when I forget what variety they are!Print
Chilli Jam recipe
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Category: Jam
- Cuisine: English
This fiery Chilli Jam combines the heat of fresh chillis with a sweet jam. It is perfect for perking up all kinds of savoury dishes as a condiment or an ingredient.
- 100 g fresh chillis (red, green or yellow)
- 100 g fresh red pepper
- 750 g jam sugar
- 40 ml cider or wine vinegar
- Finely chop the chillis and the red pepper and remove the seeds.
- Put the sugar and vinegar in a heavy-based pan. Heat gently, without stirring, until the sugar has dissolved.
- Then add the chopped chillis and pepper to the pan. Increase the heat and cook at a rolling boil for 10 minutes.
- Remove the mixture from the pan and blend using a food processor or hand blender. You should end up with very small pieces of chilli suspended in the jam.
- Pour the jam into a sterilised jar and seal with a lid.
You can sterilise your jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
The jam will keep for several months. Once you have opened the jar, keep it in the fridge.
Keywords: jam, chilli,
This recipe has been shared on #CookBlogShare at EasyPeasyFoodie