- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Low fat per serve
Sticky, sweet and tangy, chilli jam is the ideal aromatic condiment to make if you’re looking for an easy way to spice up any meal.
- Makes3, Makes 3 cups (750ml)
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 200g red chillies, seeded (optional), coarsely chopped
- 650g jam-setting sugar
- 400ml white vinegar
- 5cm piece ginger, peeled, finely grated
- 2 limes, rind finely grated
- 1 tbs fish sauce
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To sterilise three 1-cup (250ml) preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel.
Step 2
Place a small plate in the freezer.
Step 3
Place the chilli in a food processor and process until finely chopped. Set aside.
Step 4
Place the sugar and vinegar in a large heavy-based saucepan over low heat. Cook, swirling occasionally, for 3-4 mins or until sugar dissolves. Add the chilli and ginger and stir to combine. Bring to the boil. Cook for 5 mins or until mixture thickens. Place a teaspoonful of the mixture on the chilled plate. The surface of the jam should wrinkle when you push your fingertip through it. Boil for a further 2 mins if jam is not thick enough (jam will thicken on cooling).
Step 5
Remove from heat and stir in lime rind and fish sauce.
Step 6
Carefully divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely. Store in a cool dark place for up to 6 months. Place in the fridge after opening.
Recipe tip
Add this jam to your favourite stir-fry or curry. Serve with cheese platters, sausage rolls, spring rolls or add to any dish that needs a little sweet heat.
COOK. STORE. SAVE.
Clever storage: Fill sterilised jars to the brim with the jam, put the lid on and flip the jar upside down, quickly screwing the lid tight. After leaving the jar upside down for half an hour, you can store the unopened jar in a cool dark place for up to 6 months. Place in the fridge after opening and consume within 1 week.
Chilli jam recipe
This is the best chilli jam recipe, hands down. It has a full-bodied flavour, is sweet and spicy with umami flavours, but does not have a long list of ingredients and spices that you need to make it. All you need is chilli, jam-setting sugar, vinegar, ginger, lime and fish sauce. The result is a jammy condiment inspired by Thai, Chinese and Vietnamese flavours. Once you make this easy chilli jam recipe, you’ll want to eat it with everything, it’s that good!
How to make chilli jam
In this recipe, chilli jam needs to be made with jam-setting sugar. This sugar contains pectin, which helps the jam set.
Be sure to dissolve the sugar completely before allowing the sugar and vinegar mixture to boil.
Only fill the pan one-third of the way with the jam mixture, so that parts of the jam don't burn before completely setting and it doesn’t overflow while it is boiling.
Scoop out any orange froth floating at the top of the boiling jam mixture.
It is important to use a splatter guard instead of a lid to protect yourself from hot jam. A lid will prevent the jam from reducing.
As the jam starts to become sticky, stir it more often to prevent it from burning.
Cook the jam for the specified time and remove it from the heat, even if it might still look syrupy. The jam will thicken as it cools.
Serving this recipe for chilli jam
For this chilli jam recipe, easy ways to use it include:
Tossing it with chopped veggies and sliced meat, tofu or seafood in a stir-fry.
Spooning it over meat, tofu or seafood as a glaze.
Serving it with dumplings, spring rolls or prawn crackers as a dipping sauce.
Mixing it with sesame oil and a splash of vinegar to make a salad dressing.
Serving it on a cheeseboard as a chutney to eat with cheese and crackers.
Spreading it on a sandwich, burger or wrap.
Serving it as a chutney as part of a feast of curries and naan bread.
Love this recipe?
Nothing can quite beat a homemade chilli jam, it’s so versatile and makes a delightful gift to give to loved ones. On a jam-making kick? Try these recipes for onion and bacon jam, rhubarb, strawberry and vanilla bean jam and sweet chilli jam.
FAQs
Chilli jam
- Makes3, Makes 3 cups (750ml)
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 200g red chillies, seeded (optional), coarsely chopped
- 650g jam-setting sugar
- 400ml white vinegar
- 5cm piece ginger, peeled, finely grated
- 2 limes, rind finely grated
- 1 tbs fish sauce
Description
Sticky, sweet and tangy, chilli jam is the ideal aromatic condiment to make if you’re looking for an easy way to spice up any meal.
Method
Step 1
To sterilise three 1-cup (250ml) preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel.
Step 2
Place a small plate in the freezer.
Step 3
Place the chilli in a food processor and process until finely chopped. Set aside.
Step 4
Place the sugar and vinegar in a large heavy-based saucepan over low heat. Cook, swirling occasionally, for 3-4 mins or until sugar dissolves. Add the chilli and ginger and stir to combine. Bring to the boil. Cook for 5 mins or until mixture thickens. Place a teaspoonful of the mixture on the chilled plate. The surface of the jam should wrinkle when you push your fingertip through it. Boil for a further 2 mins if jam is not thick enough (jam will thicken on cooling).
Step 5
Remove from heat and stir in lime rind and fish sauce.
Step 6
Carefully divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely. Store in a cool dark place for up to 6 months. Place in the fridge after opening.