Chilli Jam by Kim

What do you do when you have a few of these red chillies left over from preserving?

Well you make some chilli jam of course!

Kim found a recipe that she really wanted to try out, and being her first time at preserving, I assisted and coached her through the process.

Firstly we visited the local green grocer and bought up 2kg (4.4lbs) of ripe tomatoes.  I cored them all, put them in a large bowl and poured boiling water all over the top so the skins would come off more easily.

Once you have peeled the skins off you then chop the tomatoes roughly and place them in a big bowl.

Then you pour in 1kg (2.2lbs) of white sugar,

until covered,

Then you give it a big stir, then cover and leave overnight in the fridge or cold place.

Now, as Kim was in charge of the jam making, and as it was her first time, she forgot to take any more pictures due to all the excitement.  A bit of a shame, but I will just have to describe the rest of the process in words.

The next day, she chopped up 12 long red chillies and left the seeds in a few for a bit of bite, then transferred the tomato and sugar mixture to a large pan.  She added the chillies, 6 tablespoons of lemon juice, 2/3 cup of white wine vinegar, 4 teaspoons of sea salt, 4 teaspoons of fish sauce and brought it to the boil and stirred the jam occasionally.  After reducing the heat and simmering for about 2 hours, she thought that it was thick enough.  Just so you know, I was at work, and fielded at least three jam making questions via the phone to help her along!  If you want to make less, then simply halve the recipe.

To finish it off, she sterilised some jars in the hottest wash in the dishwasher, and made sure that the lids were spotless.  The hot jam is poured into the hot jars, and sealed tight.  Make sure that the little button pops, and those that do not, place in the fridge and use first.  Makes about 5 medium jars.

All of the lids popped on ours, and there was little left over so Kim put it in a ramekin and we had a little with Feta and crackers after dinner last night.

I must say that for her first try at jam making, Kim is a natural.  The taste is fantastic, and it has a great savoury taste with a bit of a kick.  I smothered two veggie pies that Kim made in it and ate them for lunch.

So, if you have a glut of red chillies, you could do no better than giving this recipe a try.  It is well worth the effort, and I dare say that it goes with most roasted meats and any type of veggie dishes. From experience it was delicious with my home made Feta!


  1. says

    Well done Kim. You’ve made something really delicious. Next time you have poached eggs, pop a little chilli jam on the side. The combination of yolk and chilli is divine.

  2. says

    That looks great! Good job Kim! This looks like it would be good with meat or fish as well. We often drizzle Thai sweet chili sauce on our grilled salmon.
    Happy canning!

  3. says

    Yum. I am very partial to growing chillies and preserving them. Tried several recipes on my blog this year. The other thing you could try is making your own Thai-style red and green curry pastes.There is a recipe on my site.

    I also made a sweet one like yours that has apple and capsicum in it.

    Love your recipe, and your chillies look very cute.

  4. says

    I picture this drizzled over brie or camembert on crackers mmmmm delish! Thanks for the recipe Gav and Kim will give it a whirl!



  1. […] Turning fruit and some vegetables into jam and jellies is a great way to preserve the essence of these fruits.  The addition of pectin and sugar convert the heated fruit into a viscous liquid that can be poured (or strained for jelly using a jelly bag) into hot sterilised jars with pop-top lids and/or water bathed if you want to be a bit safer.  My favourite jams are Marmalade, Strawberry, Fig, and Chili! […]

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