Red Chili Jam (easy recipe)
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. You can easily halve the recipe.
Servings 7 cups
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.
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 for any reason, add some hot water whenever you use it to loosen it up.
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 chilis, as they can be quite hot. By the time you finish opening, seeding, and chopping them, your hands may be red and burning. So, I recommend disposable gloves. And don't ever touch your face!
For a less spicy version, remove the seeds and membranes from the chilies before cooking, as these parts contain most of the capsaicin, contributing to the heat.
Variations: Use mangoes or pineapple in addition to, or instead of, apples. Add grated fresh ginger or lemongrass to add a more complex flavor.
