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To make this chilli jam recipe, blend fresh or dried chillies with garlic and ginger, combine with jam sugar, white wine vinegar and citric acid, then simmer for around 40 minutes until reduced and glossy. Pour into sterilised jars and leave 12–24 hours to set. Makes approximately 4–6 jars per batch.
Nothing beats homemade chilli jam. It’s cheaper than shop-bought, you control the heat level, and one batch makes enough for months of meals. This recipe works brilliantly with fresh or dried chillies, so you can make it year-round with whatever you’ve got.
Table of Contents
Choosing the Right Chillies
The star of any chilli jam is, of course, the chillies. For this recipe, I recommend using cayenne chillies. They’re wonderfully versatile, packing a moderate but enjoyable heat that complements the jam’s sweet and tangy profile without overwhelming your taste buds. Cayenne chillies have just the right balance of spice and flavour, making them perfect for this recipe.
If you want to experiment with heat levels, feel free to add something spicier like habaneros or, if you’re daring, a 7Pot Primo or Primotalii. Just keep in mind that upping the heat means you’ll need to adjust the recipe to maintain the right balance of flavours.
You might notice that some chillies are fresh and ripe while others are dried. That’s perfectly fine and it means you can make this jam year-round. See the Chilli Jam with Dried Chillies variation below for how to adjust quantities.
Gathering Essential Ingredients
Alongside your chillies, you’ll need a few simple but vital ingredients to round out the flavour and texture of the jam:
- Ginger: Peel it easily using a spoon — a tip from one of my subscribers that truly changed the way I prepare ginger. It adds an aromatic warmth that pairs beautifully with the chillies.
- Garlic: Use about 10 cloves, or up to 12 if you like, but don’t go overboard. Too much garlic can overpower the jam, which should lean more towards sweet and spicy rather than savory.
- Jam sugar: This is regular sugar with pectin added, which helps the jam set perfectly. If you have plain sugar, add 15 grams of pectin per kilogram of sugar.
- Citric acid: This helps the pectin set and keeps the jam’s vibrant colour bright and appealing.
- White wine vinegar: I love this for its mild flavour and the lovely golden hue it gives the jam. You can substitute distilled or plain white vinegar, but avoid malt vinegar as it darkens the jam and alters the flavour.
- Salt: Any salt you have on hand will do, but I prefer sea salt for its clean taste.
ChilliChump Chilli Jam Recipe
Equipment
- Jam jars (sterilised)
- Jam funnel
- Large heavy-bottomed pan
- Blender or food processor
- Ladle or spoon
Ingredients
- 1 kg Jam Sugar
- 400 ml White Wine Vinegar
- 300 g Cayenne Chillies
- 120 g Ginger
- 10 cloves Garlic
- 1 tsp Salt
- 0.5 tsp Citric Acid
Instructions
- Sterilise your jars. Wash in hot soapy water, rinse, then place on a baking tray in a 140°C oven for 10 minutes. Keep them warm until you're ready to fill.
- Prep your chillies. Wash thoroughly and remove as many stems as possible, this keeps the colour vibrant and clear.
- Blend the base. Add the chillies, garlic, and ginger to a blender with a small splash of white wine vinegar. Blend to a thick paste. You're not looking for a smooth liquid, keep it chunky enough to coat a spoon.
- Combine ingredients. Transfer the paste to a large pan and add the remaining vinegar, jam sugar, citric acid, and salt. Stir well to combine before applying any heat.
- Simmer low and slow. Place the pan on a low heat and stir continuously as the sugar dissolves. Once it becomes liquid, maintain a gentle simmer, bubbles rising slowly, no vigorous boiling, for approximately 40 minutes. Stir regularly to prevent scorching at the bottom.
- Test the set. Place a small spoonful onto a cold plate (chilled in the fridge beforehand). Run your finger through it. If the gap holds and doesn't fill back in, the jam is ready. If it floods back, give it a few more minutes and test again.
- Jar the jam. Carefully pour into your warm sterilised jars. Leave to cool at room temperature for 12–24 hours until fully set.
- Store. Keep in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.
Preparing and Blending Your Jam Base
Before you start, sterilise your jars: wash in hot soapy water, rinse, then place on a baking tray in a 140°C oven for 10 minutes. Keep them warm until filling.
Wash all your chillies thoroughly to remove any dirt or impurities. Remove as many stems as possible, mainly to keep the jam’s colour vibrant and clear.
Next, blend your chillies, garlic, and ginger into a fine mash. You don’t need a high-powered blender; a basic blender or stick blender will do the job well. Add a splash of vinegar to help the blending process, but be careful not to add too much liquid, especially if your blender isn’t very powerful. You want a thick paste rather than a watery mix.
Cooking Your Chilli Jam to Perfection
Once blended, add the rest of your ingredients: jam sugar, citric acid, salt, and the remaining vinegar. Stir well to combine everything before placing the pot on a gentle heat.
It’s crucial to keep the heat low to avoid burning, especially after adding sugar. Stir continuously to prevent sticking and scorching at the bottom of the pan. You’ll notice the mixture slowly turning into a liquid consistency. Maintain a gentle simmer, bubbles gently rising but no foaming or vigorous boiling, for about 40 minutes. This process reduces moisture and allows the flavours to develop fully.
If you find your jam too thick once set, reduce the amount of pectin next time. Conversely, if it’s too runny, add a little more pectin to achieve your desired consistency.
Setting and Storing Your Chilli Jam
After cooking, remove the jam from the heat and let it cool at room temperature. It will take around 12 to 24 hours to set properly. When done correctly, this chilli jam can last for at least a year when stored in a cool, dark place. If you’re unsure about long-term storage, keep the jam in the fridge and consume it within a few weeks.
How to Test If Your Jam is Ready
To check if your jam has reached the perfect set, pour a small amount while it’s still hot onto a very cold plate (keep the plate in the fridge beforehand). Run your finger through the jam on the plate. If the gap your finger makes doesn’t fill back in, your jam is set and ready to be taken off the heat. If it does fill in, give it a bit more cooking time.
Tasting and Serving Suggestions
Now for the best part: the taste test! Cayenne chillies give this jam a good kick, and the result strikes a perfect balance between sweetness, acidity from the vinegar and heat from the chillies. Unlike overly sweet commercial jams, this one has a complex flavour profile that’s both spicy and tangy.
This chilli jam is incredibly versatile. Use it as a condiment on burgers instead of ketchup or relish for a flavour boost. It’s also fantastic spread on toast or even paired with peanut butter for a unique twist on the classic sandwich.
If you want to skip the cooking and go straight for a bottle, our ready-made chilli jam is available in the ChilliChump shop.
Chilli Jam Variations
Sweet Chilli Jam Variation
For a milder, sweeter jam, closer to the Thai-style sweet chilli sauce you’d find with spring rolls, swap half the chillies for red bell peppers or sweet pointed peppers. This reduces the heat significantly while keeping the colour vibrant and the flavour full. You can also add a tablespoon of fish sauce for extra depth, or a little extra sugar if you want it noticeably sweeter. This version works brilliantly as a dipping sauce or glaze for chicken.
Scotch Bonnet Chilli Jam
Replace the cayenne with scotch bonnets for a fruity, intensely hot jam with that distinctive Caribbean flavour. Scotch bonnets bring a floral, almost tropical note that works beautifully with the sweetness of the jam sugar. Be aware the heat level jumps considerably. Start by using two-thirds scotch bonnet and one-third sweet pepper if you want it manageable, or go full scotch bonnet if you know your audience. This version is excellent with jerk-spiced meats or sharp cheddar on a cracker.
Chilli Jam with Dried Chillies
You don’t need fresh chillies to make a great jam. If you’re working through a dried stash, from your own harvest or shop-bought, use 80g of dried chillies in place of the 300g fresh. Add 220ml of water gradually during blending to bring the mixture up to the right paste consistency. The flavour will be slightly more concentrated and earthy compared to fresh, which works well with smoked or ancho-style chillies. This is a great use for dried whole chillies or anything that’s past its prime for fresh eating.
Frequently Asked Questions
Can I use dried chillies instead of fresh?
Yes. Use about 80g of dried chillies and add 220ml of water gradually while blending to make up the total 300g weight. This makes the recipe workable year-round, even when fresh chillies aren’t available.
What if I want a milder chilli jam?
Mix half the chillies with half red bell or sweet peppers to reduce the heat while maintaining a vibrant colour and flavour. This is also the basis of the sweet chilli jam variation above.
How do I sterilise jars for storing jam?
Wash jars with hot soapy water, rinse well, then heat in the oven at 140°C for 10 minutes. Make sure lids and utensils are sanitised as well before use.
Can I adjust the jam’s thickness?
Yes. If your jam is too thick, use less pectin next time. If it’s too thin, add a little more pectin to help it set better.
How long does homemade chilli jam last?
Stored in sterilised jars in a cool, dark place, it can last up to a year. If you’re unsure, refrigerate and consume within a few weeks for the best flavour and safety.
How many jars does this recipe make?
Approximately 4–6 standard jam jars, depending on jar size and how long you reduce the mixture.
I hope you give this recipe a try and enjoy your homemade chilli jam as much as I do. It’s a fantastic way to add a spicy, sweet, and tangy punch to many dishes. Stay spicy and happy cooking!