Chilli Jam

Prep Time: 20

Cook Time: 1

This homemade Chilli Jam is the perfect balance of sweet and spicy, making it an irresistible condiment for toast, eggs, meats, sandwiches, burgers, and more. Made with just a few simple ingredients, it’s easy to prepare and lasts over a year when stored in sterilized jars. A café favourite that elevates any dish!

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Ingredients

1 kg red capsicums red peppers, chopped into rough pieces (white pith removed)
3 cups white sugar
3 cups white vinegar or apple cider vinegar
2 tbsp Crushed chili adjust to taste, typically a couple of spoonsful
3 teaspoons cornflour corn starch
Cold water for the cornflour slurry

Instructions

Chop the red capsicums into rough pieces, removing the white pith to avoid bitterness.
Place the chopped capsicums in a food processor and process until they are well-mulched.
Transfer the processed capsicums to a large saucepan.
Add the crushed chili, white sugar, and white vinegar (or apple cider vinegar) to the pot.
Turn the stove to high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar without burning.
Once boiling, reduce the heat to low and let it simmer gently for about 30-40 minutes, stirring occasionally. The mixture should reduce by half and turn a deep red colour.
Thicken the Jam:
In a small bowl, create a slurry by mixing the cornflour with a little cold water until dissolved.
Slowly add the cornflour slurry to the simmering chili jam, stirring continuously.
Bring it back to a boil and let it cook for an additional couple of minutes until thickened. Note that the jam will continue to thicken as it cools.
Once cooked, allow the jam to cool before transferring it to sterilized jars. The jam can last for over a year in the pantry if properly sealed.
Serving Suggestions:
Use the chili jam as a topping for avocado on toast, eggs, sour cream, sandwiches, mayonnaise, burgers, savoury muffins, or alongside meats and fries.

Video

Notes

✔ Adjust the Heat Level – The amount of crushed chilli can be adjusted to your preferred spice level. Start with less and add more if needed.

✔ Thickening the Jam – A small amount of cornflour slurry is added at the end to thicken the jam. It will continue to thicken as it cools.

✔ Sterilizing Jars for Longer Shelf Life – If properly sterilized and sealed, this chilli jam can be stored for over a year in a cool, dark place. Once opened, refrigerate for long-lasting freshness.

✔ Serving Suggestions – This chilli jam is incredible on avocado toast, with savoury muffins, burgers, meats, and cheese platters. Try it with sour cream for a creamy, spicy dip!