Red Chili Jam (sweet, spicy & one pot)
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
- 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
- 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 jars (any clean glass jar works; this isn't a water-bath-canned recipe). Pour the hot jam, close the lid tightly and let it 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.
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!
Variations: Use mangoes or pineapple in addition to, or instead of, apples. Add grated fresh ginger or lemongrass to add a more complex flavor.
- *This recipe is not canning-tested. Store it in the fridge or a cool pantry as you would any homemade jam; don't process it in a water bath unless you're following a tested, pH-verified canning recipe (which this is not).
