Chilli Jam
“Every jar of homemade chilli jam holds a little patience, a lot of flavour, and a burst of warmth that brings people and food together.”
Ingredients
-
150g Chillies (mix of red Bell Pepper and 1-2 Chilli Peppers of choice)
-
1 x Garlic Clove
-
20g Ginger
-
500g Jam Sugar
-
300ml Apple Cider Vinegar
-
1tsp Lemon Juice
-
Pinch of Salt
What You Will Need
-
Sterilized jars (this recipe makes roughly 2.5 × 250ml jars)
-
Food processor (a pulse setting is ideal)
-
Tall or deep saucepan (the jam rises quite high as it boils)
-
Kitchen knife and chopping board
-
Scales
-
Measuring jug
Chilli jam is wonderfully adaptable, and the heat level is entirely your call. When we experimented with our own chillies at Saffron Chillies, we tried a handful of combinations before choosing the Scotch Bonnet as our favourite. Every variety brought something unique, but the Scotch Bonnet stood out with its bold heat and fruity depth.
Use whichever chilli suits your taste, this recipe is here to guide you.
Preparation
-
Cut the peppers and remove the seeds, then chop into small chunks
-
Chop the garlic and ginger into small pieces
-
Place all ingredients (peppers, garlic, ginger, salt, lemon juice) into a food processor and blend until you have smaller pieces
-
Add the sugar and vinegar to a large saucepan
Cooking
Once everything is prepped, the cooking stage brings the jam together and develops its flavour.
-
Dissolve the sugar in the vinegar over a low heat
-
Once nearly dissolved, add all blended ingredients to the saucepan
-
Important: Do not stir, at any point
-
Bring to a boil and cook for 10 minutes on a medium–high heat
-
After the 10 minutes, turn off the heat and allow the jam to cool for around 20 minutes
-
Once cooled, safely transfer the jam into sterilized jars while the jam is warm and still has a runny consistency (see below for jar sterilization)
-
Seal the jars tightly with their lids to lock in the freshness and keep your chilli jam at its best.
Sterilizing The Jars
Our preferred home method is to sterilize jars in the oven. Always take care when handling boiling water and hot glass, use heat‑proof gloves and protect your surfaces with heat‑resistant mats to avoid burns or damage.
You can complete these steps while the jam is cooking and cooling, simply follow this guide as you go.
-
Pre‑heat the oven to 130°C
-
Boil a kettle
-
Wash the jars and lids in warm, soapy water
-
Place the jars (not the lids, as they may contain plastic) on a baking tray and heat them in the oven for at least 10 minutes
-
Put the lids into a heat‑safe container, such as a ceramic jug, and pour over the boiled water
-
After more than 10 minutes in the oven, remove the jars from the oven and allow the lids to dry off
-
Take care not to expose the lids to excessive heat, as the plastic may warp
Storing Your Chilli Jam
Once sealed, keep your jars in a cool, dark place to maintain freshness. While it’s not a strict rule, properly sealed jars of chilli jam can typically be stored for up to a year in a cool cupboard. After opening, keep the jar in the fridge and enjoy within a few weeks for the best flavour.
The final step is the best one, enjoying your homemade chilli jam and sharing it with family and friends. Whether you spread it on toast, pair it with cheese, or gift a jar to someone special, it’s a little pot of heat and happiness made by you.