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.
Spicy, sweet, easy
This chilli jam recipe is great news for all who enjoy spicy condiments and 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 wonderful 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.
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Red Chili Jam (easy recipe)
Ingredients
For the red chili jam:
- 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
For the red chili jam:
- 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 large canning jars. Pour the hot jam, close the lid tight and let 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.
Sarah Reid says
oooh i'm dying to make this jam!
yummychunklet says
What a spicy jam for Cinco de Mayo!
Guru Uru says
This jam sounds so interesting, definitely would love to try it 🙂
Cheers
Choc Chip Uru
Katie says
I absolutely HAVE TO have some of this jam! It sounds like a perfect condiment and such a good complement to the quesadillas. YUMMM
Shulie Foodwanderings says
Funny thing, Paula, I make very similar, if not identical marinade for the chicken. Love the brilliant spicy red chile jam to spice things up. Truth to be told I too do not like warm avocado that is until we had The Cheesecake Factory's avocado egg rolls. OMG so sinful & YUM! BTW those quesadillas of yours, I wish I had for lunch!
Chef Di says
This looks amazing, Paula! What an incredible jam, and the whole dish together... and I agree on prefering avocados cold too! Thanks for sharing- pinning now, and promise to wear gloves when I make this. YUM!!!
Renee says
So if I give you my address would you ship one of those jars of jam to me? Pretty please! I love, love, love, jams with peppers.
Then you had to add the recipe for those quesadillas and both just blew me away. Why, oh why, isn't there a transporter device like in Star Trek? I would be there in an instant for this meal. Wow.
Deb says
The Red Chile Jam has my undivided attention! From the spectacular crimson color to the robust flavor I'm charmed!
Marissa | Pinch and Swirl says
That chili jam looks amazing - now on my 'to do' list. Quesadillas look delicious too.
ps. take a peek at your first sentence. 🙂
german in pdx says
Paula, this sounds absolutely fantastic! Just amazing! ~ Bea
Jen @JuanitasCocina says
The jam...ohhhhhh, the jam! I would buy this off of you. OMG!
Family Foodie says
Oh my gosh Paula... talk about taking Quesadillas to a whole new level! You are amazing!
Liz Berg says
Oh, I love your quesadillas, Paula! The marinated chicken sounds perfect...and I'm impressed that you made this versatile jam as well. Such a beautiful, tempting dish!
Laura Dembowski says
Quesadillas are such a great quick go-to dinner. The jam sounds awesome, Paula! I think I'd be putting it on all kinds of things. But I definitely need to pick up some gloves first!
Alaiyo Kiasi says
Chicken quesadillas are my son's favorite. He eats them out or gets take-out since I don't cook or eat chicken myself, but nothing is stopping me from making your Red Chile Jam! He's going to love it!
Karen (Back Road Journal) says
Your quesadilla with the red chili jam sounds wonderful. I have whole jalapeños still in my freezer from last summer's garden. The jam recipe sounds like a perfect way to use them. And yes, gloves are always a good idea.
Jennifer@ Peanut Butter and Peppers says
Do you realize you ruined my plans for the day! I now have to go out and get chilies' because I need your jam in my life! It looks amazing!! Your whole dish looks amazing!!!
Nicole says
Those quesadillas look fantastic Paula. But I really want to dip my finger into that jam. Looks so good! This entire post is making my stomach grumble. Yum!
Katy says
Wow, I am pinning and making that chile jam - it sounds wonderful! And what a great quesadilla to pair it with!
The Ninja Baker says
I'm booking a flight to Buenos Aires right now! No, not really. But boy I wish I could sit at your table and gobble up your quesadillas.
P.s. Wish, too, that I'd have thought of the clever line about Jen's spicy humour and love of chiles =)
P.s. 2. Have you tried aloe vera on your hands? The gel seems to work well with sunburns and cuts.