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.
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.