Sweet and spicy, this easy condiment is made in one pot, with the only hands-on part being the chopping of the ingredients. It can be used on grilled meats, tacos, taquitos and quesadillas, as part of a cheese board and as a dip. It mellows as time goes by and keeps for months.
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Spicy, easy, sweet chili jam
This spicy jam recipe is great news for all who enjoy spicy condiments and wonderful sweet/sour/spicy chutneys.
The chilies and other ingredients are chopped small and cooked in a mix of sugar, vinegar, and water. The result is a syrupy, sweet, spicy, and unique chilli jam. And the golden-reddish color adds to its beauty.
The process is similar to making chutneys, so you know it'll be incredibly easy. And it makes a unique homemade gift for those heat lovers.
It's a versatile condiment: a spoonful in a marinade, on a sandwich mixed with mayonnaise, as a dip for a quesadilla or a taquito, in a pizza with goat cheese or queso fresco, or as a spicy alternative to the jam in this stunning bread appetizer. It's excellent as a glaze for meats like chicken, pork, or beef, and it adds a spicy-sweet kick to sandwiches and burgers.
Testing Notes
The size of the vegetables will remain relatively 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 it has too much sugar. Alternatively, chop the ingredients finely before adding them.
Wear gloves when cutting the chilies, as they can be pretty hot. By the time you finish opening, seeding, and chopping them, your hands may be red and burning; I speak from experience. So, disposable gloves are non-negotiable for me. And don't ever touch your face!
Adjust the level of spiciness to suit your preference. I use red Thai chilies, but you can add a mix of hotter ones if you prefer. While traditionally made with red chilies, you can experiment with different kinds of peppers, including green chilis, jalapeños, habaneros (very hot!), or even sweet peppers for a milder version. Each type of pepper will add its unique flavor and level of heat to the jam.
Cook at low heat and stir frequently; this is important to prevent scorching or burning. Stir it constantly, especially as it thickens. It's difficult, if not impossible, to mask a burnt flavor afterward.
Long shelf life and difference in taste: When prepared and stored properly, it can last for months. It mellows as the heat levels subside with the passing months. I had a jar for over a year (I had forgotten I had it), and the jam was sweeter and milder, with a very different heat and sweetness level from the first few months.
*A note on canning: This jam is fridge/pantry-stable thanks to the sugar and vinegar, but it's not a tested recipe for water bath canning. If you'd like a truly shelf-stable jar, follow a tested pepper jelly canning recipe (the National Center for Home Food Preservation is a great source) rather than processing this one as-is - the ratio of vinegar to the low-acid ingredients here (garlic, carrots, apple) hasn't been pH-verified for safe canning.
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Red Chili Jam (sweet, spicy & one pot)
Ingredients
- 7 ounces red chilies, or others you like, just one type or a mix
- 5 garlic cloves
- 1 cup chopped carrots
- 1 cup chopped peeled apple
- 2 cups white vinegar or apple cider vinegar
- 6 cups sugar
- 2 cups water
- 2 tablespoons salt
Instructions
- Finely chop 7 ounces red chilies and 5 garlic cloves. In a large stainless steel (non-reactive) pot, mix the chilies and garlic with 1 cup chopped carrots and 1 cup chopped peeled apple.
- Add 2 cups white vinegar or apple cider vinegar, 6 cups sugar, 2 cups water and 2 tablespoons salt. Stir until the sugar dissolves. Cook over high heat until it boils, then reduce to medium-low and simmer for 1 hour to 1 ¼ hours, stirring frequently, especially when it starts to thicken.
- When you remove it, it will be runny and will thicken as it cools. To test it, take a teaspoon and place it on a plate. Let it cool a little, then tilt the plate. If it's still too runny, cook it for 5-10 minutes longer and check again. Repeat until a good consistency is achieved.
- Have ready sterilized jars (any clean glass jar works; this isn't a water-bath-canned recipe). Pour the hot jam, close the lid tightly and let it cool to room temperature.
- Store in a dry, dark place or the refrigerator, as you would any jam. The large amount of sugar is a natural preservative.
Notes
- *This recipe is not canning-tested. Store it in the fridge or a cool pantry as you would any homemade jam; don't process it in a water bath unless you're following a tested, pH-verified canning recipe (which this is not).
Debi Moncrief says
can you waterbath this recipe to make it shelf stable? sounds wonderful
Paula Montenegro says
Hi Debi! This recipe as written is meant for fridge/pantry storage (the high sugar and vinegar act as natural preservatives), but it hasn't been tested for shelf-stable water bath canning, so I can't recommend processing it that way as-is. Ratios of vinegar to garlic/carrots/apple matter a lot for safety in canning, and small changes can shift the acidity enough to make water bath canning unsafe.
It does keep for a few months in the fridge.
Jasmin Breithardt says
I didn’t try it yet but I know this will be sooooo good❤️ Thank you 🥰
Dung says
good
Aurica says
wonderful, they're so amazing and a very good and sensational combination of ingredients, healthy and tasteful 😉
Megan Wood says
Oh my WOW. I want that red pepper jam. I love this recipe!
RavieNomNoms says
This looks absolutely sensational! I love spicy and sweet jams!