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!
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?
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.
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.
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.
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 Baking the Best email series and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
Red Chilli Jam
- Total Time: 25 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 tablespoons salt
Instructions
For the red chile jam:
- In a large stainless steel (non-reactive) pot, mix together all ingredients.
- Cook over high heat until it boils, then reduce to low and simmer for 1 hour to 1 ¼ hours. It will be runny.
- Have ready sterilized canning jars. I used two large ones.
- Pour hot jam, close the lid tight and let cool to room temperature. Store.
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.
- Prep Time: 25 minutes
- Category: Condiments
- Method: Cooking
- Cuisine: International
Nancy @ gottagetbaked says
You poor woman! I can't imagine my hands feeling like they're on fire for days on end. You really went above and beyond in making that amazing red chile jam! I appreciate it even more knowing what you went through. Now that you've made the jam, you can start working your way through your huge supply of tortillas. I bet a grilled cheese sammich made with the tortillas and jam would taste incredible!
Cindys Recipes and Writings says
I like the red pepper jam idea. Very different to me, Paula!
Alice @ Hip Foodie Mom says
Paula,
I'm a little embarrassed to say that I eat pretty much at least one tortilla a day .. with cheese. . It's my habit. I try to eat yogurt and cereal in the mornings (and am successful sometimes; oh and by the way, I did the lemon water for like 3 days. I suck. On day 4, I just wanted my coffee) but usually will have a tortilla. . I think it's because I need something quick and that I can take with me. . we're usually rushing out the door late to something ... anyway, just thought I'd share. You can send all of your tortillas to me! 😛 I need to get a tortilla press ASAP.
OMG, love the red chile jam and obviously the quesadilla looks delicious to me. . thank you for the tip re: the chiles! I would be the one to move the hair out of my face and rub my eyes! 😛 Love this!
Tara says
Always love your recipes, posts and photos. This looks amazing!!
Lori @ Foxes Love Lemons says
This looks so great, Paula! Any idea how long the jam will keep if you don't "can" it?
I'm totally the girl that doesn't use gloves, then 12 hours later, forgets about the pepper residue on her fingers, and takes her contacts out. I can't figure out which is LESS fun - doing that, or having your husband try to take your contacts out of your eyes for you 🙁 Either way, I really just need to get a box of gloves.
tricia s. says
These look insanely amazingly good. Gosh I wish I could eat one right now ! And so sorry to hear about your hands. Scary and thanks for the advice on handling chiles. I came looking for the FFWD poached eggs and see that they also looked amazing. I don't know how you caught that steam wafting off them with your camera but it looks like a professional photo ! Great job on all of it ~
Averie @ Averie Cooks says
I make hot pepper jelly and this reminds me of that. I love love love sweet-with-heat types of sauces, jellies, jams, and dips. Beautiful, Paula!
Rhu Sam says
Ufff la última vez que manipulé guindillas no utilicé guantes y mi ojos todavía se acuerdan... Muy original la mermelada y el pollo con tequila... Una combinación perfecta!
Tammi @ Momma's Meals says
Wow this looks outstanding!! Love this Jam, I have to try it! Seems easy enough for me. 🙂
Andrea {From the Bookshelf} says
This looks amazing! The red chile jam is a must do! Thanks for sharing!
Abbe@This is How I Cook says
Paula, this is right up my alley! I always keep a jar of red pepper jam on hand though I've never made it. Can't wait to try. Love the fact that I don't need a thermometer!
Kate@Diethood says
Reading through your description of this deliciousness made my mouth water! Honestly, I am drooling! NOM NOM NOM!!!
I also have too many tortillas in the fridge that need to be used up soon!
Jennie @themessybakerblog says
Paula, I have one word... Amazing!
Medeja says
I already know that jam would become my husband's favorite 😀
laurasmess.me says
Yum!!! Paula, chili jam is one of my absolute favourite condiments. Actually, it's one of my absolute favourite things, ever! I love the idea of using it as part of a meat marinade, then piling the delicious spicy chicken into a quesadilla. Gorgeous photos... thanks for sharing! x
Meagan @ Scarletta Bakes says
WOW. What a WONDERFUL idea! I love the thought of using a red chile jam to pull your quesadillas together. These sound AMAZING!
Kim Bee says
This is seriously gorgeous. That first photo blew my mind.
Camille says
I love chile jam! What a great use for it, too!
Lane Richeson says
I'm a little scared of making jams and jellies, but your red chile jam lookes delicious. Hot pepper jellies are my favorite! Those quesadillas don't look half bad either 😉
Courtney @ Neighborfood says
Red chili jam?? That sounds amazing. And what a beautiful spread this would be with cream cheese or goat cheese...YUM!