Chilli Jam

This chilli jam is incredibly delicious. It came about because I was staying at my mum’s house in South Australia, dog-sitting Maisie the westie, and enjoying the results of my mum’s love of gardening. Mum was away for a month, and her garden was heaped with cherry tomato, capsicum, lime, herbs and chillies. I could only use so many chillies in my fresh cherry tomato fettuccine, so I set to work making this chilli jam… and it has been a hit.

Mum just mentioned today that we need to make more chilli jam, and when I served it on a cheese platter yesterday, my mother-in-law asked for the recipe. In fact, she said it is the best chilli jam she has ever tasted, and Kay would know… she loves her chilli. LOL

Since making this chilli jam, I have used it, as previously mentioned, on cheese platters; I have also used it in fried rice and in a Thai dressing for a beef salad. I also heated and drizzled it over little meatballs for the perfect finger food.

I used a variety of chillies. The hotter the chillies, the hotter your jam will be. If you want it super-spicy, leave some seeds in the chillies. I added the lime zest to reduce the need for pectin. But seriously, the touch of lime in the chilli jam might be what takes it from yummy to insanely good.

Table of Contents

Ingredients

95g capsicum, seed and membrane removed
150g chilli, seed and membrane removed
25g garlic, skinned
Zest from two kaffir limes (about 1 Tablespoon)
A double kaffir lime leaf, vein removed and finely sliced.
350g sugar
1 teaspoon salt
230g (1 cup) apple cider vinegar

Method

Place the capsicum, chilli, garlic and sliced lime leaves into a food processor and pulse until finely chopped (no need to chop until it is a paste). Add to a high-sided pan with all other ingredients.

Cook over medium-low heat until the sugar has dissolved. Then increase the heat and bring it to a boil. Once boiling, reduce the heat and simmer for about an hour until the jam thickens.

Stir frequently to prevent the preserve from sticking and burning. The jam will thicken a little once refrigerated, but do cook it until you almost have your desired consistency.

While hot, transfer to hot sterilised jars and seal them. Invert the jars and allow them to cool. Refrigerate once opened.