Chilli Jam
Sweet, spicy, and irresistibly versatile, this homemade Chilli Jam strikes the perfect balance between heat and sweetness, making it a must-have condiment in any kitchen. Crafted with vibrant red bell peppers, fiery red chillies, aromatic ginger, and garlic, this jam is simmered to glossy perfection with apple cider vinegar, caster sugar, and a hint of zesty lemon. The result is a bold, tangy spread that's as delicious slathered on toast as it is paired with cheese boards, roasted meats, or used as a glaze. With a simple preparation process and a long shelf life, this chilli jam is an essential addition for spice lovers who crave a flavorful kick in their everyday meals. Perfect for preserving seasonal produce, this recipe is a surefire way to add a burst of color, flavor, and homemade charm to your pantry.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 6 medium red chillies
- 50 grams ginger
- 8 cloves garlic cloves
- 350 ml apple cider vinegar
- 700 grams caster sugar
- 1 teaspoon sea salt
- 1 large lemon
Instructions
Begin by preparing the vegetables. Core and deseed the red bell peppers and roughly chop them. Slice the red chillies. If you prefer less heat, you can deseed the chillies.
Peel the ginger and garlic cloves. Roughly chop them and set aside.
In a food processor, add the chopped red bell peppers, red chillies, ginger, and garlic. Pulse the mixture until you have a coarse paste. Some texture is fine.
Transfer the paste into a large, heavy-bottomed saucepan. Add the apple cider vinegar and caster sugar to the pan and stir to combine.
Place the saucepan over medium heat, stirring constantly until the sugar has dissolved completely.
Once the sugar is dissolved, bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 45-60 minutes, stirring occasionally. The mixture should thicken and become glossy.
Add the sea salt during the last 10 minutes of cooking and stir well.
While the jam is simmering, zest and juice the lemon. Add both the zest and juice to the pan and stir to combine.
Check for consistency by placing a small spoonful of the jam on a chilled plate. If it sets, the jam is ready. If not, cook for a few more minutes and test again.
Once ready, remove the chilli jam from the heat and let it cool slightly.
Carefully ladle the hot jam into sterilized jars. Seal the jars immediately and let them cool completely before storing.
Store the chilli jam in a cool, dark place for up to 6 months. Once opened, keep refrigerated and use within 4 weeks.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 774.6 g | 282% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 732.4 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
