Spicy Sweet Chilli Jam

Our spicy sweet chilli jam is for those of us who are self confessed chilli heads. The perfect balance of sweet and sour flavours with a good kick of chilli heat!

I created this chilli jam for myself, a self confessed chilli head. I love chillies and wanted a spicy chilli jam that had a real hit of chilli heat, whilst still having the sweet and sour flavours to balance out the spice.

Apples are added to this hot and spicy chilli jam, firstly to add a touch of sour/sweetness. But also to help set the jam a little without the need for expensive pectin sugar. Apples are naturally high in pectin and they help the set of any jam or jelly you add them to.

The predominant flavor coming through in this jam is chilli. Be warned this is not a chilli jam for those who just like a touch of chilli. Whilst lovely and sweet this hot chilli jam is all about the chilli.

What type of chillies should I use to make hot chilli jam?

I have used long red finger chillies to form the base of the jam. Look for those with 1-2 red chillies on the packaging label so that you know they are of a medium heat. Do not be tempted to use Thai red chillies as they will be too hot.

To add an extra kick of chilli heat I have added two Scotch Bonnet chillies to the mix. Scotch Bonnet chillies are fiery but they do have a great flavour. This is entirely optional and if you prefer you can leave them out entirely.

Why you’ll love this recipe:

• Make ahead and store in a dry, dark place until you are ready to open.
• Versatile this hot chilli jam can be used sparingly with cheese on any cheeseboard, but can also be used to season a whole host of different dishes.
• Makes a great gift for those friends who love a kick of chilli heat.
• Gluten free and dairy free making this suitable for a vegan diet.

How spicy is our sweet chilli jam?

This is not your regular chilli jam, that you can spread thickly onto a sandwich, so will not be to everyone’s taste. Most milder chilli jams contain ingredients like roasted red peppers and tomatoes to balance out the chilli heat. There are no such ingredients in this hot chilli jam.

This is a spicy sweet chilli jam that should be used sparingly.

For those of you who enjoy a chilli jam, but like it on the milder side I would recommend my friend Cat’s Sweet Chilli Jam. Her recipe reduces the chilli heat by swapping out some of the chillies and adding in red peppers and tomatoes instead.

How to make chilli jam:

• Place the chillies, apples, root ginger and garlic into the bowl of a food processor.

• Pulse together until everything has been minced into small pieces. Take care not to over blend – do not puree the mixture.
• Place the chilli mixture into a large, thick bottomed saucepan along with the sugar and apple cider vinegar. Place the pan on the stove over a medium heat and warm gently until the sugar has dissolved.

• Now increase the heat and bring to a boil, skimming any scum off the top.
• Reduce the heat to low and simmer the jam for 45 minutes, stirring the pan from time to time to stop the jam from sticking.
• After 45 minutes the jam will have thickened and become sticky. The colour will also have changed, it will have a deeper, darker colour (see the photo above right). If not cook for a further 5 minutes.

• Take the jam off the heat and decant into sterlised jars. Cover the top of the jam with a wax paper disk and seal with the lid.
• Set the jars aside to cool completely and give the lids a final twist to ensure are on tightly.
• Store the jars in a cool, dark and dry place until ready to use.

How to sterlise jars?

It is essential that before jarring or bottling any food for storage, that you sterilise the glass jar or bottle first. There are many methods for doing this, all of them relatively straight-forward:

• Firstly, you can wash the glass and lids in hot soapy water, rinse them (do not towel dry) and place on a tray in the oven at 160C for 15 minutes, removing when you are ready to fill. This is my preferred method.
• You can put them through a dishwasher cycle, removing them from the dishwasher as soon as the cycle has finished and filling them with jam immediately afterwards. I use this method if my dishwasher happens to be going on.
• You can boil the jars and lids in a large pan for 10-15 minutes. [I’m never keen on this method as it involves boiling water and leads to a risk of scalding.]
• Finally, you can wash and rinse the glass jars, placing them into the microwave wet and then cooking them on high for 60 seconds. However, the lids would have to be boiled in a pan of water separately for 10-15 minutes as metal cannot go in the microwave. [I have never used this method as it involves 2 separate processes which I think is a bit of a faff!]

Recipe substitutions and variations:

• Red finger chillies form the base of this chilli jam. Red finger chillies have a milder heat than some other chillies making them ideal for this spicy chilli jam. I would avoid using green chillies or Thai red finger chillies as they are too hot to use in this quantity. Look for chillies with 1-2 chillies on the label – anything more than that is too hot given the quantity you are using.
• Two Scotch Bonnet chillies are added to the jam to turn this into a hot chilli jam. Scotch Bonnet Chillies are a lot hotter than red finger chillies so if you prefer it slightly milder you can leave these out.
• Granny Smith apples add sweet and sour to the chilli jam. Apples are also high in pectin which help set the jam.
• Fresh root ginger and garlic add flavour to the jam and just a subtle amount of heat.
• Granulated sugar is my choice for making chilli jam as it is inexpensive and readily available.
• Apple cider vinegar adds a lovely sourness to balance out all the sugar in the jam.

How long can you store spicy sweet chilli jam?

Sealed jars can be stored in a cool, dark and dry place for up to 3 months. Once opened the jars should be stored in the fridge and used within 1 month.

How to serve spicy chilli jam?

• Cheeseboard or sharing platter: Sweet chilli jam works great with cheese and cold cuts of meat, it’s ideal on any sharing platter. However, use sparingly and warn your guests that’s its spicy as this heat is not to everyone’s taste!
• Sandwiches or paninis: Use sparingly on sandwiches, just a touch with chicken; cheese; ham; avocado; hummus; the list is endless.
• Add to soups and sauces: Stir a spoon through soups, sauces and curries. The heat will come through, but nowhere near as intense as the hot chillies are diluted in the liquid.
• Glaze chicken: I love to use this as a glaze. Brush some over some oven roasted chicken legs, thighs or breast 5 minutes before the end of the cook.
• Glaze veggies: Don’t be limited to just using this hot chilli jam with meats, it also works great with vegetables. I love roasted pumpkin and 5 minutes before the end of the cook I take the pumpkin wedges out of the oven and brush a small amount of the jam onto the pumpkin. Place it back into the oven for 5 minutes and you have the most delicious veggie side.
• Gift: I love giving a gift of jams and jellies to friends and family. This spicy chilli jam makes a great gift for anyone who loves chillies as much as I do.

Useful hints and tips:

1. Always take care when handling chillies and wash your hands thoroughly after handling. Do not touch your face or eyes while handling raw chillies!
2. Equipment: I do recommend using a food processor to blitz up the vegetables before you start cooking. Trying to do this by hand will take far too long.
3. Containing no dairy this side dish is suitable for Vegan diners.
4. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this recipe then here are some other great recipes that work on a cheeseboard:

• Pear & Walnut Chutney
• Spiced Pear & Apple Chutney
• Homemade Apple Jelly
• Mulled Pears
• Simple Hummus
• Quick Pickled Radishes
• Quick Courgette & Shallot Pickle
• Pam’s Piccalilli

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