Sweet and spicy, this easy condiment can be used for 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.
Spicy sweet and easy to make
This jam is good news for all who like spicy condiments and chutneys.
The chiles and other ingredients are chopped small and cooked in a mix of sugar, vinegar, and water. The result is syrupy, sweet, spicy, and wonderful. And the golden-reddish color adds to its beauty.
The process it's similar to making chutney. So you know it'll be incredibly easy.
- 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, or in a pizza with goat cheese or queso fresco. It’s excellent as a glaze for meats like chicken, pork, or beef, and it adds a spicy-sweet kick to sandwiches and burgers.
- Customizable heat levels: adjust the level of spiciness to suit your taste preferences. Are you a mild tang or a fiery heat type of person?
- Long shelf life: when prepared and stored properly, it can last for months. It mellows as the heat levels subside with the passing months. I had some jars for over a year.
- Unique homemade gift: for those heat lovers, this is a fantastic present.
Check the condiments & sauces archive for more recipes.
Ingredient list
- Red chiles or chilis: fresh.
- Vinegar: white or apple.
- White, granulated sugar.
- Carrots.
- Red apples.
- Garlic cloves.
- Salt.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Chopping red chiles
The red, small peppers used are very spicy, and chopping them will take several minutes.
If you regularly use them, don't pay attention to this part. Otherwise, I recommend that you wear gloves if possible and be very careful not to touch your eyes and face while doing this.
Disposable gloves are non-negotiable for me. The first time I made this, my hands burned for hours. Lesson learned.
How to make red chili jam
How to cut the ingredients
The chilies and carrots will not dissolve much, as opposed to the apples. I finely chop everything, but you might want a smaller piece of chile or to coarsely grate the carrots so they are less noticeable.
What’s the best way to make red chili jam less/more spicy?
You can remove the seeds and membranes from the chilies before cooking, as these parts contain most of the capsaicin, which contributes to the heat. Conversely, to increase the heat, include more seeds and membranes, or add hotter varieties of chili peppers to the mix.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Wear gloves when cutting the chiles: they can be quite hot and by the time you finish opening, seeding and chopping them, your hands can be very red and burning. So, unless you're used to working with them, I recommend disposable gloves.
- Cook at low heat and stir frequently: this is important not to scorch it and develop a burnt taste. Stir it constantly, especially as it thickens. It’s difficult to mask a burnt flavor afterward.
- Can this jam be made with other types of peppers? Absolutely! While traditionally made with red chilies, you can experiment with different kinds of peppers, including green chilies, jalapeños, habaneros (very hot!), or even sweet peppers for a milder version. Each type of pepper will add its own unique flavor and level of heat to the jam.
- Variations: use mangoes or pineapple instead of apples or in addition. Add grated ginger or lemongrass to add a more complex flavor.
Related recipes you might like:
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Red Chili Jam (super easy recipe)
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Ingredients
For the red chile jam:
- 7 oz red chiles or chilies
- 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:
- Finely chop the carrots, chilies and apples.
- In a large stainless steel (non-reactive) pot, mix together all ingredients.
- 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 runny, cook it longer.
- Have ready sterilized large canning jars.
- Pour the hot jam, close the lid tight and let cool to room temperature.
- Store in a dry, dark place like you would any jam.
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!