Homemade Chilli Jam That’ll Ruin Store-Bought Forever

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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.

Choosing the Right Chillies for Your Jam

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! Using dried chillies means you’ll use 80 grams dried and add 220ml water during blending to make up the 300 grams total weight needed. Add the water gradually while blending to get the right paste consistency. This flexibility means you can enjoy your jam year-round, even when fresh chillies aren’t available.

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.

 

Customising the Heat Level and Seeds

If you prefer a milder jam, you can balance the heat by using half chillies and half red bell or sweet peppers. This not only tones down the spice but also enhances the jam’s colour with bright reds.

Another choice is whether to keep the seeds in your jam. I personally like the texture and extra flavour the seeds add. However, if you want a smoother jam or a less intense heat, you can scrape them out before blending.

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. While the jam cools, it’s essential to sterilise and sanitise your jars and any utensils that will come into contact with the jam. This step maximises shelf life and prevents spoilage.

If you want tips on proper sterilising and sanitising, I have a detailed guide available that covers all the essentials for safe jam-making. 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 for the best flavour and safety.

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! My cayenne chillies have a good kick this year, and the jam is absolutely delicious. It 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.

Frequently Asked Questions

Can I use dried chillies instead of fresh?

Yes, you can use dried chillies. Use about 80 grams of dried chillies and add 220 millilitres of water to make up the total 300 grams of chilli weight. This makes the recipe versatile for any season.

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.

How do I sterilise jars for storing jam?

Proper sterilisation involves washing jars with hot soapy water, rinsing well, then heating them in the oven or boiling them to kill any bacteria. Make sure lids and utensils are sanitised as well.

Can I adjust the jam’s thickness?

Absolutely. If your jam is too thick, use less pectin next time. If it’s too thin, add a bit more pectin to help it set better.

How long does homemade chilli jam last?

If stored in sterilised jars and kept in a cool, dark place, it can last up to a year. If you’re unsure, refrigerate and consume within a few weeks.

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!