Chilli Jam Recipe
This is not a traditional jam and not so many people have heard of Chilli jam before. But this is a winner jam recipe.
Chilli jam is absolutely beautiful and tastes great served with cold meats, bread, cheese and barbecued meat and poultry.
Also have a look at our onion jam recipe.
Preparation time is approximately 20 minutes and this jam recipe makes around 1 500 ml (2 cups) of jam. Cooking time is 15 minutes.
Ingredients
- 500 grams (approx 2 medium) of red capsicums, halved, deseeded and roughly chopped up
- 350 grams (approx 2 large) of ripe tomatoes, roughly chopped up
- 200 grams of fresh red chillies (like Serrano or Jalapeno), halved and seeds removed (Any type of chilli is suitable, but use only 100g of hot varieties like Birdseye chillies.)
- 125 ml (1/2 cup) of white wine vinegar
- 440 grams (2 cups) of white sugar
- 60 grams (1/4 cup) of jam-setting mixture (found in the baking section at your local supermarket)
Directions
Place the red capsicums (also called paprika or sometimes red peppers), ripe tomatoes and red chillies in the bowl of your food processor. Process the ingredients until they are finely chopped.
Move the chilli mixture into a large saucepan. Add the white vinegar and bring everything to the boil over medium to high heat for approx 5 minutes. Lower the heat to simmer, uncovered, for approx 5 minutes. Remove the saucepan from heat. Now add the sugar and jam setting mixture. Use a wooden spoon to stir until sugar completely dissolves.
Return saucepan to high heat and bring the mixture to the boil. Let it boil, uncovered, for 5 minutes. Scoop into hot sterilised glass jam jars. Sterilise the jam jars and lids by washing them in hot soapy water and rinse well. Place jam jars and lids in a saucepan and cover with water. Bring to the boil and boil for about 10 minutes. Then put jam jars and lids on to a baking tray lined with baking paper or newspaper. Place in an oven preheated to 100°C (212°F) for 12-15 minutes or until dry. This will sterilise the jars so your jam stays fresh and tasty for a long time.
Seal the jars and turn them upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place away from direct sunlight until ready to use. Give the jam at least 3 hours to set and then enjoy your tasty jam. Once the jar is opened, store in the fridge for 6 up to 8 weeks. Chilli jam tastes great served with cold meats, bread, cheese and barbecued meat and poultry.