How To Make Chilli Jam

Home Made Chilli Jam

3.5 out of 5 stars from 2 ratings of Home Made Chilli Jam

Chilli Jam Recipe

Ever thought that the chutneys and dressings you buy in stores are boring or ordinary?

Ever considered making your own dressings and side dishes, fresh and full of flavour?

Well here is my contribution to that desire - Delicious chilli jam in only 60 minutes and you'll spend 40 minutes of that away from the stove drinking a coffee!

You'll end up with 3 small jars of chilli jam for the cost of a few fresh ingredients - it tastes so good, you'll want to make it again and give it to your friends to try!

You can adjust the amount of chilli if you like it extra-fiery but the ingredients list below is my own preference and I like it so that I get the chilli flavour and heat without it making my eyes water and without my burps being accompanied by flames! You have been warned....

Enough here for 3 small preserve jars (see photo below).

4 Red Peppers - deseeded and roughly chopped.

4 Red Chillies - roughly chopped (with seeds)

A small piece of peeled and chopped ginger (about half a thumb in size)

2 cloves of garlic, peeled.

Almost 2 cups of golden caster sugar

125ml of red wine vinegar

Quarter of a can of cherry tomatoes (though good quality plum tomatoes will also work)

Method

Put the chopped peppers, chopped chillis, ginger and garlic in your food processor or Magimix  and using the slicing blade, zap them until they're finely chopped.

Pour this mixture into a heavy bottomed pan (something like a pressure cooker is good).

Add the sugar, vinegar and tomatoes, stir briefly, and bring to the boil.

The spoon test - it's ready!
The spoon test - it's ready!
Delicious, used sparingly with a selection of cheeses and crisp crackers.
Delicious, used sparingly with a selection of cheeses and crisp crackers.
You can use left-over chicken and stuff with salad.  Smear the jam on warn wraps before filling with chicken, mayo, salad and grated cheese.
You can use left-over chicken and stuff with salad. Smear the jam on warn wraps before filling with chicken, mayo, salad and grated cheese.
Hot southern fried chicken with chilli jam and french fries, keep a cold drink handy!
Hot southern fried chicken with chilli jam and french fries, keep a cold drink handy!
Chilli Jam is a wonderful addition to cold cuts.  Honey roast ham is great and it makes a delicious addition to left over turkey at Christmas (or Thanksgiving), serve with crusty bread.
Chilli Jam is a wonderful addition to cold cuts. Honey roast ham is great and it makes a delicious addition to left over turkey at Christmas (or Thanksgiving), serve with crusty bread.
Hot Quiche is enlivened by chilli jam, serve with a crisp green salad. or
Hot Quiche is enlivened by chilli jam, serve with a crisp green salad. or
When I have them with Won Tons or Spring Rolls, I make sure a teaspoon or more of jam is already on the plate, Use a knife to smear on gently (won tons fall to pieces easily so be prepared to use your fingers!)
When I have them with Won Tons or Spring Rolls, I make sure a teaspoon or more of jam is already on the plate, Use a knife to smear on gently (won tons fall to pieces easily so be prepared to use your fingers!)
Mozzarella Sticks - the jam makes a nice change from salsa.
Mozzarella Sticks - the jam makes a nice change from salsa.
Crab cakes are delicious with chilli jam - serve with lime wedges.
Crab cakes are delicious with chilli jam - serve with lime wedges.

When the mixture starts to boil, you will need to remove the 'scum' from the top. This is created from the tinned tomatoes and is mainly a tomatoey froth. I always keep a bowl handy to collect it into. You won't get lots of froth but try to remove as much as you can.

Eventually, the jam will start to boil and will look like a rippling lava.

Turn down the heat to a simmer, make yourself a coffee and leave it alone for about 45 minutes.

Give it a stir every once in a while but don't over stir it.

Eventually, after about 50 minutes, it will appear more sticky. Keep stirring occasionally to stop it catching or burning.

After about 55 minutes, slide your spoon down the centre of the pan.

If the mixture from both sides of your spoon comes together quickly, keep it on the heat.

Keep trying the spoon test every 30 seconds.

Eventually, you will reach a stage where the two sides of mixture stay separate.

Switch off the heat - the jam is ready.

Allow to cool and then spoon into sterilised preserve (jam/jelly) jars.

The jam will keep in a cool dark place for about 3 months. in our house it doesn't last 1 month!



Enjoy chilli jam with....

Cheese and Crackers (it goes especially well with mature cheeses like cheddar, stilton but is also good with Fried Camembert or Mozzarella Sticks).


Left over chicken with salad, mayonnaise in a wrap.


Southern Fried chicken


Cold cuts of meat


Quiche


Won Tons or Spring Rolls (Fusion Food?)


You decide.....

You will discover that you just start to put a jar of chilli jam on the table along with your salt and pepper and ketchup.  My daughter seems to have a little bit of it on most savoury dishes and she spreads it on takeaway pizza as well.  

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Comments 15 comments

Jools99 profile image

Jools99 4 years ago from North-East UK Author

ishwaryaa22, many thanks for your comment - I started to like chilli jam after having it at a restaurant called Nando's so I went on the look out for a recipe and made it myself :o)


ishwaryaa22 profile image

ishwaryaa22 4 years ago from Chennai, India

A unique twist to regular jam! I have not heard of chilli jam before till now thanks to you! Your instructions are clearly explained and the various options of trying chilli jam with sound yummy! An engaging recipe hub! Well-done!

Thanks for SHARING. Useful & Interesting. Voted up


Jools99 profile image

Jools99 4 years ago from North-East UK Author

Mary, it has become a real favourite at home and well worth the making :o)


Jools99 profile image

Jools99 4 years ago from North-East UK Author

Well Deb, you have no excuses! it is very easy to make.


Jools99 profile image

Jools99 4 years ago from North-East UK Author

Trust me, it is yummy!


mary615 profile image

mary615 4 years ago from Florida

I am SO dumb! When I read the title, I was thinking Chilli the kind you make with ground meat! I couldn't imagine making a jam from that.

I think I would love this jam: I'll give it a try.

I voted this UP, and will share.


DeborahNeyens profile image

DeborahNeyens 4 years ago from Iowa

Sounds great! And I have most of the ingredients in my garden.


Danette Watt profile image

Danette Watt 4 years ago from Illinois

This sounds intriguing especially on cheese and crackers.


Jools99 profile image

Jools99 4 years ago from North-East UK Author

Peggy - a 14oz (400g) can of tomatoes is what I used, I didn't include the juice, just the fruits but a little juice won't make any difference. I have used both plum and cherry tomatoes but both are equally as good.

I get through a lot of chilli jam - I have it with cheese and crackers more than anything but my daughter uses it with fried chicken in a wrap with jalapenos, salad and cheese do it is pretty versatile. Haven't given it as a gift, but that would be a nice idea. Hope you give it a go sometime.


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

It sounds like chili jam would be a good addition to have in the house as well as to make for gifts. One question...what amount of tomatoes should be used? A "quarter can" of what size? Have you ever used fresh tomatoes instead of canned? If canned, do you just use the tomato pulp or include the juices? Looking forward to your answer. Thanks!


Jools99 profile image

Jools99 5 years ago from North-East UK Author

Thanks for your comments everyone. I am giving a jar to a friend for a 'personalised' birthday gift today - she's a cheese fanatic so she should enjoy it.


Rachelle Williams profile image

Rachelle Williams 5 years ago from Tempe, AZ

hmmm..., I bet Chili Jam would actually go great with Southern Fried Chicken.

Good Hub.


Moon Daisy profile image

Moon Daisy 5 years ago from London

Wow this sounds amazing. Will be just right for us, as we only got about 4 chillis from our crop this year! I will give this a try.


Reynold Jay profile image

Reynold Jay 5 years ago from Saginaw, Michigan

Wait a minute!?!?! Is this chili or jam!?!?! It’s great to see a new HUBBER and welcome to HUB writing. I found I enjoyed this very much. You have this laid out beautifully and it is easy to understand. Keep up the great HUBS. I must give this an “Up ONE and awesome.” I'm always your fan! RJ

Based upon your HUB, you might enjoy this HUB…

http://hubpages.com/entertainment/Tiny-Tim-and-the


Daena B. profile image

Daena B. 5 years ago from Wenatchee, WA

Oh man! I love chiles. My husband doesn't, but that just means more for me! I'm going to have to try this one some day. I like your way of explaining a recipe. The steps are broken down quite nicely.

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