This homemade chili jam is versatile, easy to make and delicious making it the perfect foodie gift for Christmas. Plus it keeps a while so you can make it ahead and store it.
Last year I had so many chilis from my garden I didn’t know what to do with them. Then, like when you buy a new car and suddenly it seems like everyone has that car, I started seeing chili recipes everywhere – jam, sauce, peanuts, on meat, in chocolate, they were everywhere.
I can’t really explain why, but I love things in jars. Maybe it’s because you can make them all look the same and lots of things that look the same all collected together really make me happy cause I’m a bit weird like that.
I just couldn’t go past making chili jam in pretty jars when I saw the recipe. Yes I love making jam. No I don’t love all the prep work that usually goes into making any sort of fruit jam. Not this jam though, the most tedious work you will do is scooping the insides out of the capsicums.
You just chop everything up and throw it all in the saucepan, give it a bit of a stir and leave it to do it’s thing.
The chili jam was packaged up with my chili peanuts for Foodie Secret Santa last year. The straw was a bit messy. It looked pretty though so that’s what matters right?
Now this jam is pretty versatile. You can use it as a dipping sauce, in a stir-fry or even add it to some apple cider, brown sugar, cinnamon and mixed spice and use it to glaze the Christmas ham. Enjoy!
What about you? Do you like making jams and preserves?
Want to use recycled jars for your jam? Check out this post and my super easy tutorial on how to remove labels from glass jars without wrecking your nails.
- 1 large red capsicum (pepper), chopped without the seeds or membrane
- 1 large green capsicum (pepper)
- 6 red birds eye chilis, chopped
- 1 small brown onion, chopped
- 1 cup water
- 1 tsp sea salt flakes
- 2 cups raw sugar
- 2/3 cup red wine vinegar
- Combine all the ingredients in a large saucepan and bring to the boil, stirring, until the sugar has dissolved.
- Reduce the heat to medium and boil gently for 20-25 minutes or until jam reaches setting point - to test, refrigerate a small plate until chilled. Spoon a teaspoon of jam onto the plate and refrigerate for 5 minutes. If, when you run your finger through the middle, the jam stays separated in half, it is ready, if not, cook for a little longer.
- Spoon the jam into sterilised jars and seal.
- Jam will keep for up to 3 months refrigerated.