Red Chili Jam (super easy recipe)
Sweet and spicy, this Red Chili Jam keeps for months. It's great as a dip, on grilled meats, tacos, quesadillas, taquitos and cheese boards.
Servings 7 cups
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.
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 by any reason, just add some hot water whenever you use it, to loosen it up.
The size of the vegetables will stay pretty much 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 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.