The Best Chilli Jam Recipe
This homemade chilli jam recipe is sweet, spicy and incredibly versatile. Made with simple ingredients and ready in under an hour, this easy chilli jam is glossy, punchy and perfectly balanced. Adjust the heat to suit your taste and enjoy a batch that keeps beautifully for months. Thermomix method included in the notes below.
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.