Low Sodium Chilli Jam
Elevate your condiment game with this irresistible Low Sodium Chilli Jam, a vibrant and flavorful recipe that balances heat, sweetness, and tang without the excess salt. Crafted with fresh red chillies, Fresno peppers, red peppers, and a hint of ginger and garlic, this chilli jam is sweetened naturally with honey and brightened by zesty lemon juice and apple cider vinegar. No salt added tomato paste keeps the sodium content to a minimum while enriching the jam’s depth of flavor. Perfect as a spread for sandwiches, a topping for cheese platters, or a bold addition to roasted meats, this homemade chilli jam is quick to prepare and packs a glossy, spicy-sweet punch that’s as versatile as it is delicious. With just 15 minutes of prep and minimal fuss, it’s a must-have in your pantry for low-sodium cooking with flair!
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Recipe Information
Ingredients
- 100 grams Red Chillies
- 120 grams Red Peppers
- 100 grams Fresno Peppers
- 200 milliliters Apple Cider Vinegar
- 2 tablespoons Lemon Juice
- 150 grams Honey
- 2 pieces Garlic Cloves
- 20 grams Ginger
- 100 grams No Salt Added Tomato Paste
Instructions
Begin by washing the red chillies, red peppers, and Fresno peppers thoroughly. Remove the seeds for a milder jam or keep them if you prefer it extra spicy.
Finely chop the chillies, red peppers, and Fresno peppers. Set aside.
Peel and finely chop the garlic cloves and ginger.
In a large saucepan, combine the chopped chillies, red peppers, Fresno peppers, garlic, and ginger.
Pour in the apple cider vinegar and lemon juice.
Add the honey and no salt added tomato paste to the saucepan.
Over medium heat, bring the mixture to a gentle simmer, stirring frequently to combine all ingredients.
Once simmering, lower the heat and let the mixture cook for about 45 minutes, stirring occasionally to avoid sticking or burning.
The jam is ready when it thickens and reduces to a glossy consistency.
Remove from heat and let the chilli jam cool slightly before transferring it to sterilized jars for storage.
Store in a cool, dry place and refrigerate after opening. Enjoy your low sodium chilli jam with cheese platters, as a sandwich spread, or as a condiment with roasted meats.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 154.6 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2158 mg | 46% | |
*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.
