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Chilli Jam

A sweet and spicy jam perfect for cheese platters, burgers, or as a glaze for meats. Adjust the heat level by choosing milder or hotter chillies.

Ingredients

  • 750 g red or yellow sweet peppers
  • 100 g jalapeño or other chillies (adjust to taste)
  • 50 g fresh root ginger
  • Water or fruit juice (to cover vegetables in pan)
  • 1 kg jam sugar
  • 50 ml lime juice
  • 1 tsp salt

Instructions

  1. Slice the peppers and chillies using a food processor or sharp knife.
  2. Peel and grate the fresh ginger.
  3. Add the peppers, chillies, and ginger to a large pan with enough water or fruit juice to just cover the vegetables.
  4. Simmer gently until vegetables are softened, about 20-30 minutes.
  5. Add the jam sugar, lime juice, and salt.
  6. Bring to a rolling boil and cook until setting point is reached (when mixture coats the back of a spoon and holds a line when finger is drawn through it).
  7. Pour into sterilised jars and seal while hot.

Tips

  • Use gloves when handling chillies to avoid irritation
  • Remove seeds from chillies for milder heat
  • Test for set by placing a small amount on a cold plate

Storage

Keeps for up to 12 months in a cool, dark place once sealed. Refrigerate after opening and use within 4 weeks.