If you’ve been searching for the perfect chilli jam recipe… you’ve just found it.
This easy homemade chilli jam recipe is the perfect balance of sweet heat, bold flavour and glossy, jammy goodness. Ready in under an hour, it instantly elevates everything from cheese boards to burgers and stir-fries. If you want the one chilli jam recipe you’ll remake forever, this is it.
What is Chilli Jam?
Chilli jam is a sweet and spicy condiment made from fresh red chillies, sugar and vinegar. Unlike hot sauce, it has a thicker, glossy texture that spreads beautifully on cheese boards and sandwiches.
Unlike sweet chilli sauce, chilli jam is thicker, richer and more concentrated in flavour. It has a glossy, spoonable texture rather than a pourable consistency, making it perfect for spreading on cheese boards or burgers.
Why This Is the Chilli Jam Recipe I Always Come Back To
I’ve made plenty of chilli condiments over the years, but this chilli jam recipe is the one I always come back to. It’s the jar I gift at Christmas, the one friends ask for again, and the one I reach for when a meal needs a little something extra. No fuss, no tricky steps, just a glossy, perfectly balanced homemade chilli jam that works every single time.
It’s the kind of recipe people message me about weeks later saying they’ve already made another batch. Once you taste it, you understand why. Bold, sweet, spicy and completely addictive, it transforms everything from cheese boards to grilled meats. If you only make one homemade condiment this year, make this chilli jam recipe.
Why You’ll Love This Chilli Jam Recipe
- Perfect balance of sweet, spicy, savoury and tangy
- Quick and easy chilli jam recipe ready in under an hour
- Made with everyday supermarket ingredients
- Sets beautifully without pectin
- Keeps for up to 6 months when sealed properly
- Completely customisable heat level
- Works in a saucepan or Thermomix
- One of the most versatile homemade condiments you’ll ever make
If you love the sticky sweet heat of this chilli jam, you might also enjoy my Tomato Bacon & Chilli Jam. It takes that same slow, jammy chilli warmth and leans into savoury territory with rich tomatoes and crispy bacon. Perfect for burgers, toasties, eggs and cheese boards.
How to Make Chilli Jam
Making this chilli jam recipe is surprisingly simple and requires just a handful of everyday ingredients. The key is allowing the mixture to simmer long enough to reduce and thicken into that glossy, sticky consistency.
First, blitz the chillies, onion, garlic and ginger in a food processor until finely chopped. Transfer the mixture to a large saucepan and add the sugar, vinegars, fish sauce and lime juice.
Place the pan over medium heat and stir until the sugar has completely dissolved. Once dissolved, increase the heat and bring the mixture to a gentle boil. Reduce to medium-low and simmer for 35 to 40 minutes, stirring occasionally, until thick and jammy. The chilli jam will continue to thicken slightly as it cools.
Carefully spoon the hot jam into sterilised jars, seal immediately and allow to cool completely before storing.
How Hot Is This Chilli Jam Recipe?
The heat level in this chilli jam recipe is completely customisable, depending on the type of chillies you use and whether you leave the seeds in.
With this chilli jam recipe, you have full control over the level of heat. The final spice level depends on the chillies you choose and their natural intensity. I always taste a small piece first to gauge how hot they are. This makes it easy to adjust the balance of sweetness and heat before the jam starts simmering.
Choosing the Right Chillies for Your Heat Level
- EXTRA SPICY: Keep all the seeds in and add a couple of smaller, hotter chillies such as bird’s eye
- SPICY: Leave all the seeds in the long red 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 with 1 to 2 deseeded red capsicums for a gentler flavour
How to Sterilise Jars for Chilli Jam
Properly sterilising your jars is essential when making homemade chilli jam. It helps extend shelf life, prevents mould and ensures your chilli jam stays fresh for months.
- Wash
Clean jars and lids thoroughly in hot soapy water. Rinse well. - Sterilise the Jars
Choose one of the following methods:- Oven: Place jars on a baking tray and heat at 120°C for 20 minutes.
- Boiling: Submerge jars in boiling water for 10 minutes.
- Dishwasher: Run jars on a hot cycle without detergent.
- Microwave: Half fill jars with water and microwave until boiling, then carefully empty.
- Sterilise the Lids
Boil lids in water for 5 minutes, then allow to air dry on a clean tea towel. - Fill While Hot
Always pour hot chilli jam into hot jars and seal immediately. - Check the Seal
Once cooled, press the centre of the lid. It should not pop or move.
Chilli Jam Tips + Tricks
- To test if your chilli jam is ready, place a spoonful on a chilled saucer and freeze for 1 minute. If it wrinkles when pushed, the jam has reached setting point.
- Properly sealed jars of homemade chilli jam will keep for up to 6 months in a cool, dark cupboard. Once opened, store in the fridge and use within 2 months.
- Always wear gloves when handling fresh chillies. The oils can linger on your skin long after washing.
- This chilli jam recipe is incredibly versatile. Use it on cheese boards, stir it through dressings, glaze grilled meats or seafood, spoon it over schnitzels or add it to sandwiches and stir-fries.
- You can double or triple the batch, but always cook one batch at a time in the Thermomix to prevent boiling over.
Frequently Asked Questions About Chilli Jam
How long does chilli jam last?
Unopened jars of properly sterilised chilli jam will keep for up to 6 months in a cool, dark cupboard. Once opened, store in the fridge and use within 2 months for best flavour.
Does chilli jam thicken as it cools?
Yes. Chilli jam continues to thicken as it cools. If it looks slightly loose while hot, allow it to cool completely before deciding if it needs further cooking.
Why is my chilli jam runny?
If your chilli jam is runny, it likely needs more simmering time. The mixture must reduce properly to reach setting point. Continue simmering gently until it coats the back of a spoon and falls in thick drops.
Can you freeze chilli jam?
Yes, chilli jam can be frozen in airtight containers for up to 3 months. Leave space at the top of the container to allow for expansion. Thaw in the fridge overnight before using.
Do you need pectin for chilli jam?
No. This chilli jam recipe does not require added pectin. The natural sugars and reduction during cooking help it thicken beautifully.
What can you use chilli jam for?
Chilli jam is incredibly versatile. Use it on cheese boards, burgers, grilled meats, seafood, dumplings, sandwiches or stirred through stir fries. It also works beautifully in salad dressings and glazes.
Is chilli jam spicy?
The heat level depends on the chillies used and whether the seeds are included. You can easily adjust the spice level by removing some or all of the seeds and membrane before cooking.
Why didn’t my chilli jam set?
If your chilli jam did not set, it likely did not reduce long enough. Simmer until thick and jammy, and always allow it to cool fully before checking the consistency. It will firm up as it cools.
How to Use Chilli Jam (Serving Ideas)
This homemade chilli jam is one of the most versatile condiments you can keep in your fridge. It adds instant sweet heat to everyday meals and works with everything from breakfast to dinner.
On Cheese Boards
Spoon chilli jam over baked brie, serve alongside sharp cheddar or creamy goat’s cheese, or add it to grazing platters with crackers and cured meats. Try my Baked Brie with Chilli Jam for an easy entertaining favourite.
With Meat and Seafood
Glaze chicken, pork or salmon during the last few minutes of cooking for a sticky finish. Serve it with grilled steaks, schnitzels or sausages, or use it as a dipping sauce for prawns and dumplings.
In Everyday Meals
Spread chilli jam on burgers and sandwiches, swirl it through stir-fries and noodle bowls, or whisk it into salad dressings for a sweet, spicy kick.
With Eggs and Breakfast
Chilli jam pairs beautifully with fried or scrambled eggs, smashed avocado on toast or breakfast wraps.
If you’re after something a little less sweet and more savoury, my Tomato Bacon & Chilli Jam is a delicious alternative, especially with burgers or sourdough toast. You might also love my Caramelised Onion Jam with Balsamic Vinegar for a rich, tangy twist.
How to Store this Chilli Jam Recipe
Properly stored, homemade chilli jam will keep beautifully for months.
Unopened jars of chilli jam can be stored in a cool, dark cupboard for up to 6 months, provided the jars have been properly sterilised and sealed while hot.
Once opened, keep the jar in the fridge and use within 2 months. Always use a clean spoon when serving to prevent contamination and extend shelf life.
If you would like to store chilli jam for longer, it can also be frozen in airtight containers for up to 3 months. Leave a little space at the top to allow for expansion.
How to Use Chilli Jam: Serving Ideas & Recipes
If you’ve ever made (or bought) a jar of chilli jam and then wondered “what do I actually use this on?” , you’re not alone. Chilli jam is one of those sauces that quietly becomes a fridge favourite once you realise how versatile it really is. This guide shows you exactly how to use chilli jam in everyday cooking, from breakfasts and snacks to quick weeknight dinners.
More Homemade Jam and Condiment Recipes You’ll Love
If you love making homemade condiments, here are a few more reader favourites to try next.
- Baked Brie with Chilli Jam
- Caramelised Onion Jam with Balsamic Vinegar
- Tomato Bacon & Chilli Jam
- Chilli Garlic Crisp Oil
- Thai Basil Pesto with Peanuts, Lime and Garlic
- The Best 5-Minute Tomato Sauce for Pizza & Pasta
The Best Chilli Jam Recipe
Equipment
- Food processor or Thermomix
- Large saucepan (if not using a Thermomix)
- Sterilised jars with lids
Ingredients
- 12-15 long red chillies, roughly chopped (see Notes to adjust heat level)
- 1 red onion, roughly chopped
- 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
Instructions
- Blend the aromatics: Add the chillies, onion, garlic and ginger to a food processor. Blitz until finely chopped.
- Start the jam: Transfer the mixture to a large saucepan. Add the sugar, white wine vinegar, balsamic vinegar, fish sauce and lime juice.
- Dissolve the sugar: Place over medium heat and stir gently until the sugar has completely dissolved.
- Cook the jam: Increase the heat and bring to a boil. Reduce to medium low and simmer for 35 to 40 minutes, stirring occasionally, until thick and jammy. The jam should coat the back of a spoon and fall in thick drops. It will continue to thicken as it cools.
- Jar and seal: Spoon the hot jam into hot, sterilised jars. Seal immediately and invert for 2 minutes. Turn upright and allow to cool completely.
- Store: Keep unopened jars in a cool, dark place for up to 6 months. Once opened, refrigerate and use within 2 months for best flavour.
THERMOMIX METHOD
- Chop the aromatics: Add the chillies, onion, garlic and ginger to the Thermomix bowl. Chop 8 sec / Speed 6, then scrape down the sides.
- Start cooking: Add all remaining ingredients to the bowl.
- Cook the jam: Cook 40 mins / 100°C / Speed 2, with the MC removed and the simmer basket on top to prevent splatters. Leaving the MC off is essential for proper reduction and setting.
- Jar and seal: Carefully pour the hot jam into hot, sterilised jars. Seal immediately and invert for 2 minutes. Turn upright and allow to cool completely.Important: Only cook one batch at a time in the Thermomix. Doubling the recipe can cause it to boil over.
Notes
- MEASUREMENTS
We use Australian tablespoons and cups. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml. - CHILLIES
You can tailor the heat to suit your taste. For extra heat, add a few small Thai red chillies along with the long red ones. Always taste a small piece of chilli first, as heat levels can vary significantly. If they are mild, leave the seeds in. If they have more kick, remove some or all of the seeds and membrane to adjust the heat. - FISH SAUCE
Do not skip the fish sauce. You will not taste it in the finished jam, but it adds essential depth and umami that balances the sweetness.. - LIME OR LEMON
You can use lemon juice instead of lime if preferred. Both work beautifully and provide the acidity needed for balance and preservation. - THERMOMIX
Only cook one batch at a time. Doubling the recipe can cause it to boil over. - HOW TO CHECK IF THE JAM IS READY
If unsure, place a spoonful of jam on a chilled plate and freeze for 1 minute. Push gently with your finger. If it wrinkles and holds its shape, the jam is ready.
Omg! This chilli jam is an absolute winner! Sweet, spicy, and packed with flavour – it’s has the perfect kick. I have used on so many things – sandwiches, burgers, steak and grilled chicken so far. Im going to add it to a stir-fry next. I’ll definitely be making this again and again and that will be soon since I’ve nearly used it all. Thanks so much for the best chilli jam recipe.
This is really delicious, quick and easy. I used 15 home grown jalapeños. This recipe is a keeper, thank you!
I’m so glad you enjoyed it Heather! Using your own homegrown jalapeños would have made it extra special – I bet the flavour was amazing. Thanks so much for giving the recipe a go and for your lovely feedback! Kate 😊
Hi how long can I store this for and what’s the best way to store?
Hi Steve 👋🏻
The chilli jam keeps best in sterilised jars stored in a cool, dark cupboard for up to 6 months. Once opened, pop it in the fridge and it’ll last for several weeks — or even longer! (I actually found a jar hiding in the back of my fridge after three months and it was still perfectly fine.) Hope that helps, and thanks so much for giving the recipe a go — hope you love it!
Kate 🙂