Make this simple, spicy homemade chilli jam recipe and package it up in jars to share with friends – or keep it all to yourself! It works beautifully with stir-fries or served as a condiment for barbecued meat.
You will need to sterilise jars to store this chilli jam – see the Test Kitchen notes below this recipe.
Ingredients
Method
In a large, heavy-based saucepan, combine tomatoes and reserved juice, sugar, apple, chilli, ginger, garlic and lemon juice. Stir over medium heat until sugar dissolves.
Wrap the spices in a small piece of muslin and tie with kitchen string to form a bundle. Add to the tomato mixture. Boil gently, stirring frequently, 1 hour 15 minutes or until the jam gels (105°C on sugar thermometer). To test if jam is ready, remove pan from the heat. Drop a spoonful of jam onto cold saucer; place in the freezer for 1 minute. Push the mixture with a finger; if it wrinkles, it’s ready.
Ladle the hot chilli jam into hot, sterilised jars. Seal while hot and invert jars onto lids until cool.
How to sterilise glass jars for jam
Always start with cleaned washed jars and lids. Then follow our Test Kitchen method to sterilise jars on the stovetop, in the oven, or in your dishwasher.
What to use the chilli jam with
As mentioned earlier, this chilli jam would go well with stir-fry recipes or barbecued meats. It’s also a great condiment to take on your next camping trip, too. Plus, it makes a wonderful homemade birthday or Christmas gift for a loved one.
What is a long red chilli?
This is a generic term used for any moderately hot, thin, long (6-8cm) chilli. They are available fresh, like we use in this recipe, and dried.
Wear rubber gloves when seeding and chopping fresh chillies as they can burn your skin. Removing membranes and seeds lessens the heat level.
