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Chilli jam

Name: Chilli jam recipe
Yield: 1.1L
Ingredients: 10 (260g total) long red chillies, stems removed, roughly chopped; 10 (35g total) red Thai chillies, stems removed, roughly chopped; 340g capsicum; 4 garlic cloves; 400g can whole peeled tomatoes; 250g brown sugar; 440g white sugar; Pared rind, sliced, and juice from 1 large lemon; 125ml red wine vinegar

2 ratings

1.1L

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by Tracey Pattison

Delicious Team

Feb 14, 2024

“Jam-making is one of those classic granny skills that never goes out of style, and it’s a great way to ensure that nothing goes to waste!” – Tracey Pattison

10 (260g total) long red chillies, stems removed, roughly chopped
10 (35g total) red Thai chillies, stems removed, roughly chopped
1 (340g) large red capsicum, seeds removed, roughly chopped
4 garlic cloves
400g can whole peeled tomatoes
1 cup (250g) firmly packed brown sugar
2 cups (440g) white sugar
Pared rind, sliced, and juice from 1 large lemon
1/2 cup (125ml) red wine vinegar

Method

1.

Place chillies, capsicum and garlic in a food processor and whiz until chopped, scraping down the bowl occasionally. Add tomatoes and whiz until pureed and mixture is finely chopped.
2.

Transfer chilli mixture to a very large, heavy-based saucepan. Stir in remaining ingredients and place pan over high heat. Bring to the boil, stirring constantly, until sugar has dissolved. Boil, stirring occasionally, for 25 minutes or until jam has thickened.
3.

Remove from heat and stand for 5 minutes to allow bubbles to subside. Carefully pour hot jam into sterilised glass jars (see notes) and secure lid. Stand in a cool place until cooled, then store (see notes).

Reviews 2

Recipe Notes

HOW TO TEST JAM
To test if jam is set without a thermometer, place a small plate in the freezer when you start to cook the fruit. Drop a teaspoonful of jam on the cold plate and return to freezer for 2 minutes. Pass your finger through the jam; if it wrinkles and doesn’t run, it’s ready to bottle.

HOW TO STERILISE JARS
To sterilise jars, wash with soapy water, rinse and place upside down in a preheated 110°C/90°C fan-forced oven for 10 minutes. Use straight from the oven.

HOW TO FILL JARS
Fill sterilised jar up to the rim. Make sure to wipe the jar if there are any spills on the rim (this could prevent the lid from sealing). Close lid tightly and stand in a cool place until cooled.

HOW TO STORE JARS
Store jam jars in a dry, cool and dark place for up to 3 months. Once opened, store in the fridge for up to 2 months.