This homemade Chilli Jam is the perfect balance of sweet and spicy making it the perfect condiment for everything from cheese boards to burgers. Whether you spread it on toast, add to a stir-fry, or use it as a glaze, this versatile condiment will become a staple in your kitchen. Simple to make and bursting with bold flavours, it’s a must-try for all chilli lovers!
How hot is this chilli jam recipe?
With this recipe, you have full control over the level of heat in your chilli jam. The final spice level largely depends on the chilllies you choose and their natural heat. I always test the chillies first by taking a small bite to gauge their intensity. This helps me decide how to balance the flavours and achieve the desired kick in the jam.
Here’s a simple guide I go by:
- EXTRA SPICY: Keep the seeds in plus add a couple of smaller, hotter chillies, like bird’s eye
- SPICY: Leave all seeds in the chillies
- MEDIUM: remove the seeds and membrane from half the chillies
- MILD: Remove the seeds and membrane from all the chillies
- SUPER MILD: Replace half of the chillies (deseeding remaining half) with 1 to 2 deseeded red capsicums to reduce the heat even more
How to sterilise jars
- Wash: Clean jars and lids with hot soapy water; rinse well.
- Sterilise Jars:
- Oven: Bake jars at 120°C (250°F) for 20 minutes.
- Boiling: Submerge jars in boiling water for 10 minutes.
- Dishwasher: Run jars on a hot cycle (no detergent).
- Microwave: Half-fill jars with water, microwave until boiling, then empty.
- Sterilise Lids: Boil lids in water for 5 minutes; air-dry on a clean tea towel.
- Fill Jars: Add hot jam to hot jars and seal immediately.
- Check Seals: After cooling, press the lid; it should not pop.
Tips
- To test if it’s ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute. If it’s firm and set, the jam is ready.
- Store, unopened, for up to 6 months. Once opened, store in fridge for up to 2 months.
- When working with chillies, make sure to wear disposable gloves. Believe me, I have rubbed chilli from my hands (even after washing them) into my eyes too many times to remember. Its a definite must!
- Use the jam in stir-fries, as a condiment for grilled steak, poultry and seafood, in salad dressings, with fried schnitzels, as a dipping sauce or my favourite way, as part of a cheese board. It is the perfect condiment for cheese and crackers – sweet and savoury!
- You can double or even triple this recipe. The jam makes the perfect foodie gift to give friends, colleagues or family for Christmas, birthdays, house warmings etc.
- This can be made in a Thermomix (Directions are in NOTES below the recipe card). Please note, if using this method, you can only make 1 x quantity at a time or it will boil over!! This is my preferred method even though I almost always make 2 quantities. While one is cooking, I prep the ingredients for the next quantity. As soon as its cooked, I pour the hot jam into jars, quickly wash the TM bowl out and cook the next quantity.
Chilli Jam (The Absolute Best!)
This homemade Chilli Jam is the perfect balance of sweet and spicy making it the perfect condiment for everything from cheese boards to burgers. Whether you spread it on toast, add to a stir-fry, or use it as a glaze, this versatile condiment will become a staple in your kitchen. Simple to make and bursting with bold flavours, it’s a must-try for all chilli lovers!
Equipment
- Food processor or Thermomix
Ingredients
- 12-15 long red chillies
- 1 red onion, roughly chopped (can also use brown or white)
- 4 cloves garlic, peeled
- 2cm piece fresh ginger, roughly chopped
- 1 ½ cups white sugar
- ⅓ cup white wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon fish sauce
- Juice of 1 lime (or small lemon)
Instructions
- Place chillies, onion, garlic and ginger into the bowl of a food processor and blend until finely chopped.
- Transfer chilli mixture to a large saucepan along with the remaining ingredients. Place over a medium heat, stirring until the sugar fully dissolves.
- Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 35-40 minutes or until you reach a jam like consistency (It will continue to thicken on cooling). Spoon the hot jam into clean dry jars. Seal then invert for 2 minutes then set aside to cool completely. Store in a cool, dark place. Once opened, store in the fridge. Makes about 2 1/2 cups.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CHILLIES
You can make this jam as hot as you like. If you like super hot, add a few small Thai style red chillies along with the long chillies.
If you like it mild, like my partner Rob, I simply test the heat of the chillies first by trying a small bite. Sometimes you will find they have no heat to them at all. In this case, I use the chillies as they are and do not remove any seeds (I may even add a small hot chilli or two in this case as you need a little chilli kick to it). If they are slightly hot, but not too bad, I will remove half of the seeds and membrane and leave the remainder in. Adjust to what you can handle. - THERMOMIX METHOD
This is my go-to method for making this jam since you do it all in the one bowl. Place the chillies, onion, garlic and ginger into the TM bowl. Chop 8 seconds, Speed 6. Scape the sides down. Add remaining ingredients and cook 100C, Speed 2, 40 minutes with the MC removed and the simmer basket on top to prevent splatters. (Its important that you have the MC off, as the jam needs to evaporate and reduce – if its left on, the jam will not set properly).
Please bear in mind, if using this method – DO NOT DOUBLE THE RECIPE – IT WILL BOIL OVER! One quantity at a time only!!
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