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, 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.
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!