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5 from 1 vote

ChilliChump Chilli Jam Recipe

My foolproof and easy method for crafting a delicious chilli jam that’s bursting with flavour and perfect for a variety of uses.
Course Condiment
Keyword cayenne, chilli jam
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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

  • Step 1: Prepare Ingredients
    Wear gloves when handling chillies and avoid touching your face. The capsaicin can burn sensitive skin and eyes for hours afterwards.
    Chop chillies, ginger, and garlic. Remove chilli seeds for a milder jam.
    Add to a blender with a splash of vinegar (about 50ml) and blend into a smooth paste.
  • Step 2: Cook the Jam
    Transfer the chilli paste to a large saucepan.
    Add the remaining vinegar, jam sugar, salt, and citric acid.
    Stir well and bring to a boil, then reduce to a steady simmer.
  • Step 3: Simmer
    Simmer gently for about 40 minutes, stirring regularly.
    The jam should thicken and become glossy. Skim off any foam if needed.
  • Step 4: Bottle it
    Carefully ladle hot jam into sterilised jars using a jam funnel.
    Seal immediately with clean lids and let cool at room temperature.

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