• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Condiments & Sauces

    Published: May 5, 2013 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliate links 43 Comments

    Red Chilli Jam Recipe

    Jump to Recipe

    I've been meaning to share this red chile jam recipe with you for a long time. Sweet and spicy, it keeps for months and can be used for grilled meats, tacos, quesadillas. So delicious!

    Wooden spoon with Red Chile Jam on white paper and wooden table

    I made the chilli (or is it chili?) jam and decided to use it right away.

    In come the tequila chicken quesadillas. I whipped them up at the last moment and they turned out amazing. Who can argue with spicy quesadillas, right?

    Table of Contents Hide
    But let's get to our jam recipe here
    Red Chilli Jam +Chicken Quesadillas

    But let's get to our jam recipe here

    It's similar to making chutney. 

    The chiles and other ingredients are chopped small and cooked in a mix of sugar, vinegar, and water (image below). The result is syrupy, sweet, spicy, and wonderful. 

    Process images collage of chile jam in the making

    About red chillies

    The red, small peppers used are very spicy. And it will take you several minutes chopping them. 

    So, please, wear gloves if possible and be very careful not to touch your eyes and face while doing this. For me the gloves (those disposable rubber ones) are non-negotiable. My hands burned for hours the first time I made this. 

    Red Chile Jam + Tequila Chicken Quesadilla

    See the golden color? That's the jam with all its sugary goodness and spicy flavor.

    A spoonful in a marinade, on a sandwich mixed with mayonnaise, as a dip for a quesadilla like I did today, or in a pizza with goat cheese or queso fresco.

    This jam is good news for all who like spicy condiments and chutneys.

    Chicken quesadillas triangles on white plate, wooden table

    Other recipes you might like:

    Crunchy Szechuan Pork and Carrots
    Spicy Broccoli Harissa Pasta
    Turmeric Ginger Cauliflower

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Chicken quesadillas triangles on white plate, wooden table

    Red Chilli Jam +Chicken Quesadillas

    Print Recipe
    Save Recipe Recipe Saved
    • Total Time: 1 hour 40 minutes
    • Yield: 7 cups

    Ingredients

    For the red chile jam:

    • 7 oz (200g) red chiles or chillies
    • 5 garlic cloves
    • 1 cup chopped carrots
    • 1 cup chopped peeled apple
    • 2 cups white vinegar
    • 6 cups sugar
    • 2 cups water
    • 2 Tbs salt

    For the tequila chicken quesadillas:

    • 8 big flour tortillas
    • 4 chicken breasts (cut into bite size pieces)
    • Juice of 3 limes
    • ½ cup of tequila
    • 4 Tbs red chile jam
    • 4 Tbs olive oil + 2 Tbs for cooking
    • 2 Tbs chopped cilantro
    • 1 cup grated cheddar cheese
    • 1 cup grated asiago cheese
    • 2 cups sour cream (to serve)
    • 4 Tbs Red chili jam (to serve)
    • Chopped cilantro (to serve)
    • Lime wedges (to serve)

    Instructions

    For the red chile jam:

    1. In a big non-reactive pot, mix together all ingredients.
    2. Cook over high heat until it boils, then reduce to low and cook for 1 hour to 1 ¼ hours. It will be runny.
    3. Have ready sterilized canning jars. I used two of the ones you see in the picture.
    4. Pour hot jam, close lid tight and let cool to room temperature. Store.

    For the tequila chicken quesadillas:

    1. In a glass bowl, marinate chicken, lime juice, tequila, jam, olive oil and cilantro, for 2 hours.
    2. Preheat oven grill.
    3. In a skillet, heat remaining 2 Tbs olive oil. Add chicken, without the marinade, and cook for a minute or two. When it's beginning to brown, add marinade and cook until evaporated. Don't cook them much, as they still need some time in the oven. Remove from heat.
    4. Have ready four tortillas on a flat surface. Put half of each cheese on the tortillas, dividing evenly. That is â…› cup per tortilla. Divide chicken evenly over them.
    5. Top with remaining cheese, dividing evenly again. Top with remaining four tortillas.
    6. Depending on your baking trays, grill 1 or 2 tortillas at a time, until they crisp and become golden, careful not to burn them. Turn them over and do the same.
    7. Repeat with remaining quesadillas, keeping the other in the bottom of the oven so they are warm.
    8. In a bowl mix sour cream with red chili jam and cilantro. Cut each quesadilla in 6 and serve with the sour cream and lime wedges.

    Notes

    The amount of sugar seems a lot but it's not. Don't overcook this, as it will be too thick later when it cools. It is very runny when you can it. If you overcook it by any reason, just add some hot water whenever you use it, to loosen it up.

    The size of the vegetables will stay pretty much the same, except for the apple. So if you don't want chunky pieces, process everything a bit with an immersion blender, directly in the pot. It's complicated to do it in the processor since it's so hot and has too much sugar. Alternatively, chop the ingredients finely before adding them.

    • Author: Paula Montenegro
    • Prep Time: 25
    • Cook Time: 75
    • Category: Condiments
    • Method: Cooking
    • Cuisine: International

    Keywords: chilli jam

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Condiments & Sauces

    • Top view of glass jar with chimichurri sauce and silver spoon, white surface
      Chimichurri Sauce (authentic recipe)
    • Close up of reddish orange romesco sauce in a white bowl on a white background.
      Romesco Sauce
    • Fresh Peach Chutney
    • White bowl with whole cherry sauce.
      Homemade Cherry Sauce (topping)

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Aurica says

      February 14, 2014 at 2:13 pm

      wonderful, they're so amazing and a very good and sensational combination of ingredients, healthy and tasteful 😉

      Reply
    2. Megan Wood says

      May 09, 2013 at 7:40 pm

      Oh my WOW. I want that red pepper jam. I love this recipe!

      Reply
    3. RavieNomNoms says

      May 09, 2013 at 4:48 pm

      This looks absolutely sensational! I love spicy and sweet jams!

      Reply
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • A white bowl with peach dump cake, blue spoon
      Peach Dump Cake
    • Easy No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • White round dish with peach crisp and silver spoon
      Easy Peach Crumble (or crisp)
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes