Maybe you have made a fruit jam from scratch, but have you ever made homemade chilli jam? This savoury chilli jam is the perfect accompaniment to cheese and crackers.
Follow our easy recipe to make chilli jam, plus some tips and tricks for the perfect jar.
Sweet chilli jam recipe
Yield: 500 ml
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
What you’ll need
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Food Processor
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500ml (2 Cups) Jam Jar
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A Very Wide Saucepan/Pot
Ingredients
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4 Red Peppers
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5 Red Chillies
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5cm sized piece of Fresh Ginger
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4 Garlic Cloves
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200g (7 oz) Tinned Tomatoes
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375g (1 Cup + 7/8) Golden Caster Sugar
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125ml (1/2 Cup) Red Wine Vinegar
Method
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Add the red pepper, chillies, ginger, garlic cloves and tinned tomatoes to a food processor. Blitz until finely chopped.
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Tip mixture into a very wide saucepan or pot along with the caster sugar and red wine vinegar. Place over high heat and bring to a boil.
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Skim off the orange scum when it floats to the top. (This will subside the longer the jam cooks.)
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Then reduce the heat to a simmer and continue to cook until the jam has reduced and is very thick. This should be within 1 hour. When you run a spoon through it, it should leave a trail.
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Pour the jam into a freshly sterilised jam jar, seal and allow to cool completely. Once opened, store in the fridge and use it within 6 months.
Recipe fromKitchen Mason
Make sure to sterilise your jars. See how to sterilise your jars in our article on how to make jam here.
If you would rather follow instructions visually, here is a video following the same recipe as above.
How long does homemade chilli jam last?
Chilli jam can keep for 3 months in a cool, dark cupboard. Once opened make sure to keep it refrigerated.
How do you thicken chilli jam?
To ensure the jam thickens let it stand for 30 to 40 minutes, stirring it through every so often. This way it becomes more viscous, and the pepper flecks are suspended throughout the jam. Then you can add it to the jar.
What can I use sweet chilli jam on?
You can use this savoury jam on anything, but it goes perfectly with cheese, on sandwiches, on tarts and cookies, crackers, as a glaze for meats or dolloped on pizza.