Chilli jam is the perfect dip to spice up your cheese boards and sandwiches.
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Most jam recipes require hours of cooking and cooling, however, this recipe is a quick and easy solution to that.
It is sweet, sticky, and packs a kick, perfect with a good slice of brie, or as a centerpiece for a cheeseboard. It is also a great topping on pizza and savory pastry, such as my goat’s cheese and mushrooms galette.
For this recipe, I like to use Fresno red chilies. They are milder in heat level, but noticeable in recipes. These chilies can be found in most supermarkets marked as red chilies, but in their absence, you can use red bird’s eye chilies. The seed is where most of the heat is, so I like to deseed most of my chilies and leave two with the seeds. If you prefer more heat you can leave more seeds in it.
This recipe is pretty straightforward, all you need to do is blend the chili, garlic, pepper, ginger, and lemon juice and then boil them in sugar and vinegar until it thickens. You can use a food processor for this or a good-quality food chopper.
I like to store mine in small jars from Ikea, although if you have specific jam jars, use those instead. You can store it in the fridge for up to a month.
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Quick Chilli Jam
Equipment
- Blender
Ingredients
- 120 g Red Chillies
- 1 Red Pepper
- 3 Garlic Cloves
- 1 tbsp Lemon Juice
- 1/4 tsp Ginger Paste
- 50 ml Rice Vinegar
- 80 g White Sugar
- 2 tbsp Water
Instructions
- Chop the chillies and deseed them, except for a few. The more seeds you keep the spicier the jam will be.
- Add the chillies to a blender
- Chop the pepper and add it to a blender
- Peel the garlic cloves and add them to the blender along with the ginger paste and lemon juice
- Blend it until you have a mostly smooth paste
- In a small pot mix the sugar and vinegar and let the sugar dissolve on a medium heat
- Add the blended chilli paste to the sugar and let it cook on a medium heat until it starts bubbling
- Stir it while it cooks for about 10 minutes. The jam will start to thicken
- Stir in the water before turning the heat off
- Let the jam cool and then pour it into an air tight jar and store it in the fridge for up to a month
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Sounds so flavorful and easy to make.
Thank you 🙂
Perfect spread for snacks and sandwiches. Lifts my mood for a good appetite. I have to try stocking up some by trying this yummy and delicious recipe.
Thank you so much Veena
This chili jam is perfect accompaniment with parathas to any sandwich. Love the recipe, It is completely new to me.
Oh I have never had it with parathas, but it sounds great!
I never had chili jam, but I think I’ll be making it soon! I think it would go perfectly over grilled meat too!
You must try it! It is very good on grilled meats!
It is sweet, sticky, and packs a kick, perfect with a good slice of brie, It’s soo delicious!!!
Thank you!
Just made this for the first time. Recipe is now saved in favourites 😍 thankyou!!
I am so glad!
I’m looking forward to trying this but I don’t have rice vinegar can something else be used like apple cider or white?
I’d so appreciate that
Hi,
I would use the white vinegar. Half the amount and add a pinch of extra sugar to counteract the acidity. Also taste as you go along and you can control the flavour of it 😊
Is this okay to be preserved?
Hi, I would say to keep it no longer than a month in the fridge. I have never tried preserving it, sorry.
Hi do you use castor sugar or granulated ? Thanks
Hi! I like to use granulated sugar