I love this time of year for many things, but mainly because it’s time to get the jam pan out and watch my Mum whip up batches of her legendary jams and jellies.
The scent is better than any candle you could ever buy and the house fills with it. It smells like the best moments of my childhood. Of course over the years I’ve learnt that the perfect time to appear is just as the jam needs testing to see if it has set. That’s the earliest she’ll ever let you have a taste you see, before that point it’s just plain torture!
It was only natural that I set about to make some chilli jam with the gigantic crop that our chilli plants offered up this year. For the heat fearing, this isn’t a super hot recipe. It’s sweet and flavourful with just a kick at the end. If you’re looking for the best chilli jam recipe, The Guardian even agree that I have it.
I know lots of people have given Nigella Lawson’s chilli jam recipe a go but I have two issues with hers. Issue 1 is the biggie for me. Nigella tells you to sterilise your jars but then advises you to leave the jam to cool for almost an hour and then pour in to cold jars. I’m at a complete loss. Hot jam and hot jars create a seal. Cool jam and cold jars create a not very well preserved, preserve. Kind of pointless.
Issue 2 is more just a matter of preference for me. Nigella advises using pectin powder to set her chilli jam, I’d rather use the unprocessed pectin found in apples because it’s natural and cheaper!
So yes, this chilli jam recipe is properly preserved. The jars are sterilised and sealed and the lids “pop” just like you’d expect anything from the supermarket to. It’s set naturally using the pectin from crab apples – like jam should be.
My Dad thinks chilli jam works a treat in a steak baguette. I love to dip beer battered king prawns in it or spread on hot crusty bread. Smother salmon fillets before baking, liven up a burger, serve with a cheese board or cold meats, spice up sausages, mix in to mayo…
Just before we get to the chilli jam recipe, I should highlight the step that throws most people. It involves putting a plate in the fridge. I know that sounds a bit strange but it’s part of the technique that rules all jam making in our house. It will help you to be sure that your chilli jam will set. Knowing this trick and having a Maslin pan are all you need to get started with jam making.
I’ve come back to update this recipe 18 months after it was first published. The notes section below now includes answers to the most FAQs for this recipe but please do leave a comment or email me (vixhigham@gmail.com) if I can help with any troubleshooting or if you just want to shout about how darn tasty your chilli jam is!
- 5 x 200ml jars
- 100g Chillies
- 1.2kg Sugar
- 470ml Apple cider vinegar
- About 8 small crab apples (or 3 large cooking apples)
- Begin by sterilising the jars. There are numerous ways to do this but my preference is to wash the jars and put them in a roasting tin (without their lids) then heat in the oven from cold to 100 degrees Celsius.
- Put a small saucer in the fridge to chill.
- Now to prepare our ingredients. Trim and deseed the chillies then pulse in a blender. Remove any loose stalks from the crab apples and pierce the skin in several places.
- Add all of the ingredients to a large, heavy bottomed pan. Stir briefly, then bring to a rolling boil for around 15 minutes.
- Here is where our plate comes in handy. With a spoon, drop a small amount of jam on to the plate. After a minute or two, give the jam a gentle push with your finger. If the jam wrinkles or 'skins up', your jam is ready. If not, keep checking every 5 minutes until you get it there.
- When your jam passes the plate test, remove the apples and skim any foam off the top. Take your jars out of the oven and ladle in the hot jam. Unless you have extraordinarily steady hands, you'll probably need a funnel to do this, or failing that a jug.
- Screw the lids on tightly and leave to cool. If you hear loud pops, that's a very happy jam noise -the buttons in the lid are inverting to show they've sealed. Wahoo!
The heat of the jam is entirely determined by the type of chillies used. I use a medium heat which gives the jam lots of flavour but only a small kick of heat. To make it hotter, try leaving some of the seeds in or picking a more potent chilli
Should I use jam sugar?
My recipe uses ‘normal’ granulated sugar. Jam sugar has added pectin, which in this recipe we’ll be getting naturally from the apples.
My jam is still very runny in the pan. Is it ready?
If the jam passes the plate test described above, it is ready and will be a thick jam consistency when cooled. Don't allow it to boil for any longer once it wrinkles on the plate test or it may catch.
The colour is different. Is that normal?
The colour of the final product also depends on the types of chilli used, you could add a little food colouring if you would like a more vivid jam, or even jalepenos for a green version!
How can I make sure my jam doesn't catch or burn?
Top offenders are:
– Boiling/reducing for too long - don't leave the jam unattended whilst boiling and make sure you use the plate test regularly to ensure you take it off the heat as soon as it is ready.
– Using a pan with a very thin base. This means the heat can’t disperse as evenly and it is more likely to catch. A good quality jam pan is a worth while investment for recipes like this.
Will the chilli bits be evenly distributed throughout the jar?
By pouring the hot chilli jam straight in to the hot jars, some bits of chilli will rise to the top during cooling. To distribute them more evenly, try inverting the jars after around 10 minutes. Please don't leave the jam to cool in the pan though - it's important to put it in the jars straight away.
Chilli jam for gifting and eating obscene amounts of in one go. I think I’ll be making more for Christmas, but for now, I’m going to dip homemade tortilla chips in it. Have a great day!
Callie (@CallieThorpe) says
How could I not comment on this beauty! You should make a business of this! I would bloody buy some. As I said I had a go of Nigella’s recipe I guess hers is no frills and easy there is always an occasion for both I guess, but I would love to give this a go!! I want some chilli jam now 🙁
Vicki Higham says
You know I’d drop some off for you if I was anywhere near 🙂
Bunty of Wits' End says
I love this chilli jam. Here’s my favourite way to eat it: toast a crumpet, spread with chilli jam (no butter needed), top with grated cheese and put back under the grill to melt. It is the food of the gods….. Yum yum.
Vicki Higham says
Oh my goodness! That sounds incredible! I’ll be trying that later today for sure.
Rosie says
This sounds amazing! How weird are nigella’s instructions though? Hot food into hot, sterilised jars is preserving 101, right?! This is officially on my ‘to make’ list for this season!
Vicki Higham says
I know – I was totally thrown by it in a “who are you and what have you done with Nigella?” kind of way. x
Lou Kowalski says
Am I being a bit dense? Do you remove the crab apples after the cooking? Having to use cooking apples instead and now not sure what in doing. Help please x
Vicki Higham says
Hi Lou! Aaaa I’m so sorry – you’ve spotted a hole in my instructions. Yes – the crab apples come out just before skimming and bottling. I’ll add that in now.
Gemma says
Hi, I’m making this as I type… But mine is not as red as yours…. Help?
Vicki Higham says
Hi Gemma. It must be just a difference in the chillies, it won’t change the flavour! If you’d like it to be redder you could always add a drop of food colouring x
Jane White says
Hi, I’ve just made a batch of this, should I be worried that my chilli bits seem to be rising to the top of the jars?
It looks gorgeous and tastes gorgeous.
Vicki Higham says
Hi Jane. It sounds like your jam had some air bubbles in. As the jam cools they rise to the top, pushing the bits up with them. Cooling temperature and all sorts can affect this, but don’t worry, this doesn’t change the taste or shelf life of your jam at all. I’m so glad you tried out the recipe and like it.
snicketty says
Might be a good idea to wear rubber gloves when you are preparing the chillies – then you won’t get the juice all over your fingers. It can sting alot!
Vicki Higham says
Lesson learnt 🙂
Elliot says
Hi and thanks for this awesome recipe. I’m making some now as I type this because I grew a large batch of Dorset Naga chillies this year. I know it’s going to be really hot but we like our food hot 🙂 I’ve never made jam before but it seems like quite a simple process. Thanks again 🙂
Vicki Higham says
Ooh Naga Chillies! You’re a brave cook! I hope the jam turns out well for you Elliot. Any feedback is always very welcome. Good luck jamming
natalie goldner says
Can you please tell me how much this would make. Thanks a million, looking forward to making it for christmas gifts.
Vicki Higham says
Hi Natalie. Mine made five, 200ml jars but it does depend slightly on how soon you can bring it to setting point. If you manage to get it to set earlier than I did, you’ll end up with a bit more because less will have evaporated. Good luck with your batch 🙂
natalie goldner says
Thanks vikki, it tastes fantastic and looks gorgeous. Do you know how long this will last for?
Vicki Higham says
An unopened jar will be fine for at least a year in a cool dark place, opened jars should last 3 months in the fridge
Kappasnappa says
Onto my second batch now!! My son (9 years old) insists on having this spread on his ham sarnies for school! Thank goodness my chilli plant fruited well! Was going to make them for Christmas…..but might have to make another batch……#greedyforchillijam
Vicki Higham says
Your son has very good taste! I’m so glad you’re enjoying it!
laura says
Hi so u just pierce the apples and pop in with other ingredients, no peeling or chopping them? I will be using cooking apples 🙂
Vicki Higham says
Yes! It’s really easy. I hope it goes well. Let me know?
laura says
Thankyou, really easy & turned out lovely. The chilli bits have risen to top of jar slightly but taste great 🙂
Vicki Higham says
I’m so glad to hear it turned out well for you.
Mick says
Can i use chipote?
Vicki Higham says
Hi Mick, I’ve never tried to make this with chipotle chillies. I can imagine that there may be a problem with flavour transfer given that they’re smoke dried. I do think it’s best to use fresh, raw chillies. If you try it, please do let me know how it turns out.
Mick says
Thanks Vicki i have a couple of pack id like to use up .any ideas? Something that will last till christmas would be good.thanks.Mick
Vicki Higham says
Hi Mick
Your comment slipped through my net! How about making some a tomato style sauce with them and using the water bath method to can it? It would come in awesome for huevos rancheros, pasta dishes or chilli.
Nick says
This looks great, I want to make some for Christmas but can I ask a silly question – does the type of sugar I use matter? Should it be normal granulated or jam sugar?
Thanks
Vicki Higham says
Hi Nick. I’m so sorry that this reply is a week late, you slipped through the net! My recipe uses ‘normal’ granulated sugar. Jam sugar has added pectin, which in this recipe we’ll be getting naturally from the apples.
Freedes says
Hi there. Lovely recipe. I only figured out that with fruit, you don’t need jam sugar. To sterilise the jars, how do you know when the jars reach from zero to 100 degrees Celsius in the oven? How hot must the oven be? Thanks 🙂
Vicki Higham says
Hi Freedes. You simply put the jars in a cold oven, then turn it to 100 degrees (or 212F) until it comes to temperature. Most ovens have a light that lets you know this, if not a simple thermostat like this will help
Anna says
This recipe sounds great, I am going to use cooking apples, is there any need to core the cooking apples? Also, how many times should I pierce each apple? Is the “apple cider vinegar” you use exactly the same as “cider vinegar” that you buy from any supermarket? Sorry for all the questions, I am knew to jam making and want to get it right!
Vicki Higham says
-When making the chilli jam, there’s no need to core the apples, so long as you remove any loose stalks and pierce them every inch or so all over.
– I believe ‘apple cider vinegar’ is exactly the same as ‘cider vinegar’.
(I replied by email to Anna the day she commented, but I thought my replies may help some of you)
Anna says
Hi sorry I have more questions! What variety of chilli did you use? When you pot up the jam do you have to use a wax disc on top of the jam (as I have heard that vinegar corrodes metal lids)? How long does the jam keep? Many thanks!!!!
Vicki Higham says
(I replied by email to Anna the day she commented, but I thought my replies may help some of you)
– I used a medium chilli that are a type of hungarian hot wax I grow myself.
– I’ve just done some reading on wax discs for you, it seems they aren’t needed in most preserves and used to be used alongside cellophane, rather than the metal lids we use now. As far as corroding lids goes, I haven’t experienced this. I read that corrosion tends to occur when lids are damaged or are unsuitable for canning. I’d advise you buy a trusted brand lid or go for one that has a plastic lining.
– An unopened jar will be fine for at least a year in a cool dark place. Opened jars should last at least 3 months in a cupboard. I’m always a little over cautious about ‘use by dates’ for my readers but I keep my opened jam in the fridge until they’re used up. Sometimes that’s 6 months or more and the contents are completely fine!
recessionbites2014 says
Hi there, this looks lovely! Stupid question but here goes: So you sterilise the jam but then you don’t preserve them? There is no need for the preserving afterwards. Is that right?
Vicki Higham says
Hi there.
There’s a debate around this in the jamming/canning world at the moment. I believe that boiling them after filling is to help with sealing but I’ve always had a good seal on my jams without water bathing them. The other thing the water bath does is to destroy any bacteria introduced whilst filling, which if you’re using sterilised jars, lids, funnels etc shouldn’t really happen.
I’d water bath something I was preserving that was less acidic, but my family have never done this with jam. Recipes that I’ve checked on Delia, Delicious magazine and BBC Good Food magazine don’t waterbath jam either.
Dave Crosby says
Hi, thanks for sharing this recipe I’m eating the jam right now! Some questions though:
1) My apples pretty much disintegrated during the making of the jam…is this normal?
2) Although I like the jam I find it a little too sweet and not quite hot enough….how much can I reduce the sugar by and not lose the preservative effect? I assume it’s ok to just retain some of the chilli seeds to add a bit more heat?
Vicki Higham says
Hi Dave
1) I guess it depends on how firm the apples are. Mine tend to lose a lot of volume. It’s really the skin, stalk and core that we want to take out at the end, even if they’ve broken up a bit they should be removed when you skim the top.
2) Good question. Yes of course keep the chilli seeds in if you’d like more heat in it. I think you should be fine to take a fifth of the sugar out but I wouldn’t push it much past that if you’re hoping to store it for a long time. It might be totally safe to but I wouldn’t like to advise you and then hear that it didn’t keep!
Parisha Haria says
hi I have just try making this jam, the taste is great how ever it did get burnt a bit, is it okay to stir during the cooking process?
Vicki Higham says
Hi Parisha
Yes of course it’s fine to stir as you add the sugar, although it’s often advised against once you’ve brought the jam to a rolling boil as it disturbs the boil. I suspect it may have caught for other reasons though.
Top offenders are:
– Boiling/reducing for too long
– Using a pan with a very thin base. This means the heat can’t disperse as evenly and it is more likely to catch
I’m glad your jam still tastes great and I really hope you make it again in the future 🙂
Evelyn says
This recipe is amazing! Family and friends can’t get enough of it. About to make a second batch. I used about six or seven regular small eating apples and it turned out excellent x
Vicki Higham says
Thank you so much for leaving a comment. I’m so pleased you’re on your second batch! Thanks for the feedback about using eating apples too – I’m about to add a ‘reader’s tips’ section so I’ll add that in. Have a great weekend!
Ellie says
Hi there. Would it be OK to double this recipe or would I have to make 2 (or 100!) several batches? Also, I only have green chillies – does the recipe remain the same? I’m really not bothered about having green coloured jam!
Vicki Higham says
Hi Ellie. Yes, doubling or even quadrupling the recipe will be absolutely fine! The only advice I’d give is to be careful that the bottom doesn’t catch as the jam thickens. Just give it a stir every so often and use a pan with a heavy bottom and you should be completely fine.
I’ve never tried it with green chillies but I’m sure they’d work just the same. A Mexican restaurant I go to serves the most awesome green chilli jelly, maybe yours will come out something like that. Let me know how you get on?
Martin Worby says
Hi Vicki, made this for the first time today, using my first crop of home grown chillies. It tastes great and I will be saving the pot scrapings for my lunch – cheese and chillie jam roll.
The cooking apples do break up and I had to boil for about 30 minutes but the apple combines well and gives some texture to the jam too.
To avoid the chillie pieces rising to the top, once you have got the set point, take the apples out and turn the heat off. stir once or twice and leave for 5 to 10 mins. This allows the whole mixture to rest, and when you pot the jam the chillies will be settled throughout the jam.
Thanks
Martin W
Vicki Higham says
Hi Martin
Cheese and chilli jam rolls sound so good!
I’d be careful resting the jam if you are making a large batch that you intend to store. Boiling hot jam in hot jars creates a sterile environment and the seal, if you leave the jam for ten minutes to cool, you won’t get the same certain shelf life. If you were to do that, I’d then follow the ‘canning’ style water bath to force any air from the jars. It’s probably being over cautious, but it only takes one spore or bacteria in a jar to give you botulism when you open it in 6 months time.
graham wright says
wow what a recipe,worked a treat.everyone loves the jam.made a batch of tomato and chilli chutney afterwards without washing the jam pan and my chutney turned out to be my best ever.making another batch of each in the morning,i have created a monster just hope next years chilli crop is as good as this years….graham w
Vicki Higham says
Hi Graham. Thank you for leaving a comment, I love to hear from readers! It’s such a good idea to use it for a tomato and chilli chutney afterwards. Maybe I’ll try that next year 🙂
martin says
This is without doubt my new favourite jam recipe! It’s awesome! Thanks for sharing!
Vicki Higham says
Ah Martin that is so good to hear!
Jools says
Just used this recipe for my first ever Chillie jam….. omg it’s delicious! I removed the mush from the top & put it in the blender & bottled it as a chutney. Can’t wait for it to set! 🙂
Vicki Higham says
I’m so glad you love it 🙂
Jools says
2nd post…. It didn’t set 🙁 What did I do wrong? It’s fine as dipping sauce tho 🙂
Vicki Higham says
Oh no! Thank you for coming back to let me know though, let’s try and trouble shoot. Did you do the ‘plate test’ that I mention in the recipe?
My other thought is that perhaps when you removed the ‘mush’ you took out the pectin in the apples that makes the jam set. I do remove the apples at the end of the process but mine tend to be quite together still and the jam has been stirred to ensure the pectin is throughout it.
So long as it was poured in to sterile jars, it should still keep. If you want to salvage it as a ‘jam’, you could empty the contents back in to a pan and bring it to the boil again until it passes the ‘plate test’ then rebottle it.
I hope that helps in some way? I hate to hear my recipe hasn’t worked out for someone. They are tested multiple times but sometimes these things do happen.
Victoria says
My first attempt at canning has gone exactly to plan. Thank you for sharing. I do find the chilli jam far too vinegary though. I used cider vinegar and all the same quantities as this recipe.
What could I do differently next time?
Will the strong vinegar taste lessen if leaving the jars undisturbed for a few weeks?
Vicki Higham says
Hi Victoria
That’s very strange indeed. My first thought is that perhaps your apples contained a lot of pectin and so you got the jam to setting point before the vinegar taste had cooked off.
Otherwise, double check the label on your vinegar. Some of the ‘health food’ targeted bottles are fortified with acetic acid which I imagine would change the taste or are labelled as ‘double strength’.
As you can see by the comments, this recipe has been tried and tested by lots of readers and this is the first time this problem has cropped up. I hope we can figure it out 🙂
Victoria says
Thank you. I suspect I made a mistake by using Jam sugar which contains an amount of pectin already. Along with the apples I think you’re right in that there was a pectin overload and it set quicker than it had time to cook off the vinegar!
I will try again!
Vicki Higham says
Ah there’s the issue for sure. Hey, it’s a learning curve! I’m just glad we could figure out what went wrong.
Lucy Sullivan says
Hello, after having a disaster with nigella’s recipe yesterday (too runny) I came accross your beautiful blog and have followed your detailed instructions and recipe to the letter and……a much better result although the apples have mushed and some disintegrated into the jam. However I’m not too bothered I think Apple and chilli jam will be divine smothered on cheese and biscuits!! You probably know already but a guardian food writer has nicked your recipe and fiddled with it a bit (you are quoted!) thanks again and look forward to trying out some more of your recipes! Lucy ????
Vicki Higham says
Hi Lucy.
I’m so glad you got a better result with my recipe.
The apple disintegration obviously varies depending on the speed it’s brought to a boil, the size and variety of apples. Luckily even if the apples end up becoming part of the jam, you shouldn’t be able to taste it.
Ah, I know about the Guardian article. The day it went up, my stats for chilli jam dropped considerably as their website is obviously much better ranked in Google search results. It’s a shame given it is my recipe still but nice to be recognised by such a big publication.
I do hope you try some more of my recipes in the future, I’d love to gain you as a regular reader 🙂
Tinz says
I had exactly the same problem with Nigella’s recipe – I even left it boiling for longer and still ended up with a chilli sauce instead of a jam. However as I have lots and lots of chillies I am no going to try this recipe!
Vicki Higham says
How did you get on? I really hope you had better results with my recipe 🙂
Christine says
I’ve been looking for a recipe for a while to use up my greenhouseful of chillies and this sounds perfect. I have three spare cooking apples but they are very bruised – should I cut the bruises out before using them?
Christine says
Well just finished making it. I used fresh unbruised bramleys, and they completely disintegrated! I think I managed to fish out all the skin and cores and just stirred the rest of the apple in. It took about 45 minutes to get to the point it looked likely to set – did I perhaps not boil it hot enough? It tastes good though, looking forward to eating it.
Vicki Higham says
Hi Christine
Sorry that I can’t always reply to comments instantly. I’m glad the jam tastes good despite some apple disintegration. A few readers have mentioned this as you can see in the comments.
The extent that the apples hold together obviously varies depending on the speed that the jam is brought to a boil, the size and variety of apples. I’ll experiment some more with my next batch and try and update the recipe notes with some advice, I’ve never had it happen to me. Thank you for taking the time to come back and let me know how it went though, it helps me to tweak my notes and give better pointers.
natalie says
This might sound daft but is it quite a thick consistency when set or is it still quite runny? Mine is a bit runny…has it not set?
Vicki Higham says
Hi Natalie
It sounds like yours may not have set properly. It will still keep so long as the jars were sterilised and sealed. If you wanted to you could actually put it back in the pan and bring to a boil to try and acheive that jammy set.
Ellie says
Just had to comment on this. I quadrupled this recipe – except only 2k of sugar or else it would be too sweet, even for me. I used green chillies and green peppers and it came out fab. When it started to thicken I put half of it in another maslin pan I had heating up because I wanted jam and chutney. The chutney I left as was – with bits in it – and the jam I blended with a stick blender into a gorgeous, smooth jam. It wasn’t exactly a bright green as I’d imagined – more like a greeny brown – but my did they both taste good. In the cellar now waiting to be turned into Christmas presents. Lovely, easy recipe with fab results. Many thanks Vicky x
Vicki Higham says
Hi Ellie
I haven’t tried it with green chillies, it’s a shame it didn’t keep the bright green colour but I’m glad to hear the results are still so good. I’m sure your friends and family will appreciate the tasty gift! x
Carol says
Ok, I found this recipe and bookmarked it a while a go and decided that I had such an abundance of a wide variety of fresh homegrown chillies (some hot some not but a variety of colours from yellow through orange to deep red) that I would give it a go today! Very pleased with the results! I used Bramley Apples pierced with a thin skewer, a locally made Apple Cider Vinegar and a mixture of lovely fresh chillies! Timing was spot on to reach a set! I upturned the Jars for 15 minutes after sealing which allowed sufficient cooling whilst still fluid to suspend the chillies throughout! It looks gorgeous and tastes terrific! Thanks
Vicki Higham says
I wish I could find local apple cider vinegar! It must be lovely to know all the contents are locally grown/made. I’m so glad that you seem thrilled with the results and I hope you come back for more recipes from me 🙂
David Coulson-Lowes says
Some great little details, which make all the difference to the finished product. I found that adding the vinegar to the food processor with the chillies helped them blend better.
Vicki Higham says
Great tip David. Thank you so much for giving feedback, I love to hear how people get on.
paula says
wow – made this today for xmas presents. Came out wonderfully. I did add a bit of red and yellow colouring . Next time i will use stronger chillies when making it for me only. Glad i made a big jar for me too though as it is so lovely. It did not wrinkle on the plate but went thick when cooled anyway. I used double recipe with four large bramleys. The apples when i took what was left of them out had crispy caramelised skins with a hint of chilli – like a toffee apple so i had to eat the skins too!!! thank you for such a great recipe!!!
Vicki Higham says
I’m so glad you’re pleased with it. I imagine it looks fantastic with the colouring in too; even more vibrant! Have a wonderful Christmas with your friends and family. You’ll be very popular this year with your chilli jam!
Dorset Dave says
Just made a batch with our home grown chills, really perfect, hot, sweet and sticky, good bite but not too hot. Thanks, I had been looking for a good recipe but many are tomato jam with a chilli added, this is the real thing.
Vicki Higham says
Great to hear Dave! Thanks for coming back to let me know how it went.
Steph says
If I’m using larger cooking apples do I cut them up or leave them whole and just keep stirring them round and turning them?
Vicki Higham says
Hi Steph. Leave them whole but pierce them several times all over. They should release their pectin just fine and you should still be able to pick them out before pouring in to jars. Hope that helps
chris says
Can I use white wine vinegar instead of cider vinegar???
Steph says
Hi, unfortunately, I let my jam go too long and ended up with chilli toffee – when I googled this, it’s quite common for chilli jam novices like me. I will learn from my mistake – it only took a few minutes to go from almost there to spoon standing up – maybe you could add a warning about this into your recipe to save others thinking they can give it just a bit more so it’s not runny!! I’m having another go tomorrow though, the toffee tasted great!
Vicki Higham says
Hi Steph
Oh dear! Were you using the plate test? It’s important to know that jam never has the jam consistency whilst it’s still hot in the pan. It will be runny still when it’s ready which I know might be confusing if you’ve never made jam before. I’ve updated the recipe with extra notes now to help.
Geoff says
Well hmmmm if you ever need someone to make Chilli Jam Candy I’m your guy lol, think the trouble was impatience but never mind great website thank you.
Vicki Higham says
Hi Geoff, oh dear! It sounds like something has gone wrong there. Do you think you burnt it? Over boiled it maybe? How did it look on the plate? I hope I can help
rswstbry says
I’ve never made anything like this before but I am thinking of doing Christmas hampers this year so I might need to pratice this. x
Vicki Higham says
You have very lucky friends and family; there’s nothing nicer than a homemade hamper at Christmas time. I hope your practice run goes well. Feel free to email me for any extra guidance or advice, I’d be happy to help
Deb g says
Hi can I do same recipe with green chillies I have loads!!!!!
Vicki Higham says
Sure, any colour chilli will work in this recipe. I’d love to see a photo of your green version if you make it.I hope you have an awesome weekend.
Deb g says
Tried recipe today,bit runny but tastes delicious!!!!!!!will be trying again with green chillies tmoz!!!,used 3 Bradley apples for pectin shame to throw away ,when all stickified !!! Perhaps someone cud cum up wth recipe for those save waste!!!
Deb g says
Tried green chilli version,hotter, looks a bit like mint jelly,not quite as pretty as red version but it set and tastes good
Vicki Higham says
Hi Deb, Glad you managed to get a better set with this batch. Thank you for coming back to let me know how you got on.
Sheila says
Hi Vicki
Found your site two years ago and now I recommend it to all my chilli loving friends…best ever recipe for sweet chill jam. Mike grows his chillies from seed especially so that he can give me a selection of truly hot and/or middling hot chillies. Fantastic results from your recipe every time. About to make some more.
Thanks for imparting your skills.
Vicki Higham says
Hi Sheila. That is so awesome to hear. I’m so glad to hear that you’ve caught the chilli jamming bug, do you make any other preserves?
Bill Savage. says
Hi,Vicki,I usually make hot chilli jam with apples but at the moment I have one very large quince which weighs nearly half a kilo.I also have a good amount of Aji lemon chillies that taste of lemon and are bright yellow and very hot.I am going to make your chilli jam and see how it comes out.I usually sterilize my jars by washing them then put them in the oven at 160c to dry out and turn the oven off when the light goes out . This realy works for me as I have never had any go bad and Ive been doing jams and jellies for a few years now
Vicki Higham says
Hi Bill, how did you get on? I’d love to know how your jam turned out
Jonathan L says
Just made this and it looks great, but I’ve ended up with just over half the quantity I should have despite following the recipe quantities. Any ideas?
Vicki Higham says
Hi Jonathan
I’m so glad it looks great but unfortunately I have no idea what could have happened to the volume of jam.
The sugar dissolves down to around 750ml, add the 470ml vinegar and the chillies themselves, we are starting with about 1300ml. To get that down to just 500ml rather than a litre I’d expect takes a lot of boiling. Did you manage to bring the pan to a rolling boil quickly?
I wish I had more ideas!
Andrew Hunt says
Hi, great recipe. Could I use my sugar thermometer to get the right “setting point” I can’t wait to give it a try.
Vicki Higham says
Hi Andrew. I’ve never tried to do it that way but I believe the setting point of jam is 105 degrees Celsius. I’d still do the plate test when you reach that, just to be confident you’ve achieved a set as it’s more about the pectin than the sugar in this case. Let me know how it goes?
Tina Abbott says
Hi
I cannot get cooking apples or crab apples here in the south of France. I do however have a great harvest of chillies coming on in the garden. Can I use eaters instead? I have got some pectin in my store cupboard and lots of preserving sugar.
Ian D says
Following a large jalepeno harvest I trawled the internet looking for a chilli jam recipe before settling on this one owing to its simplicity; thank-you to the author for taking the time to share it. For other jam making novices out there I offer the following observations:
1. There is a very fine line between jam and toffee.
2. Does anyone know how to dislodge 1kg of chilli toffee from a large saucepan?
Unperturbed, I have a healthy crop of habaneros maturing, so I will definitely attempt this again, based on the fact that the chilli toffee was delicious, just not quite right to accompany a cheese sandwich.
Laurence Lindars says
Just wondering if you had what you would recommend if I was looking to add some red pepper as well. We have some apache chillis which are smaller but still super spicy.
Laura says
Thank you so much for this recipe! I bought a pack of six sad-looking chilli plant seedlings from an end of season sale at the garden centre this year, assuming only one or two would survive. To my surprise they all flourished, each producing a bumper crop: I’ve had well over a hundred chillies off them so far, and there’s still more ripening on the plants! So great to have something to do with them all, guess what everyone I know is getting for Christmas…
Oh, and to anyone wondering what to do with the mushy apples after making the jam, I have three words: chilli apple sauce. Just strain the pips & skin out of the apples and put the pulpy apple flesh into a sterilised jar. Should keep in the fridge for a month or so (longer if you boil up the apples again and seal the jar), and it’s great in a pork casserole!
Sussex says
Made a batch with home grown aji lemon chillies, lovely result and very spicy. I allways fish out the apples and eat hot with vanilla ice cream . Thanks for the recipe .
Tony Palmer says
Hi
Thanks for the recipe – looks wonderful and dying to try it!
I like to use a sugar thermometer so is there a typical setting temperature for this recipe?
I’m going to try the recipe as our local Asian supermarket has a big range and sometimes even has bumper packs at discount prices – normally too much for other uses but perfect for this! A friend has crab apple trees and this can be added to the seasonal recipe list.
As for ‘mushy apples’ a trick we’ve used Eg for marmalade is to use (japanese) self-fill ‘tea bags’ – a simple equivalent to muslin – into which we put the pips and other pectin sources.
Tony
Jane Heagren says
Making this for the fourth year running having given away our last pot as a wedding present to some good friends recently!
I get asked for this every Christmas and people are disappointed if it isn’t in their Xmas pressie baskets. wonderful recipe that works with crab apples and using jam sugar just as well. I have even added star anise to a batch and that tasted amazing too.
Ashley says
Made this jam 2 years ago to give as Christmas presents – the recipe worked perfectly and it was a huuuge hit. It was so good I just spent an hour trying to find the exact recipe in the depths of google to make again this year! Now I finally have it bookmarked and written down!
Susan says
Hi. I am in the USA. Not sure what chilies are referred to here. Can you help? Also, can you use a water bath for canning?
Elaine says
Great poured over milk ice cream
Diane Allen says
We have been making this recipe for a couple of years. It really is the best one. Everyone who tries it loves it. We have a crab apple tree near us so we pick some and put them in the freezer to use later. We use medium red chillies but also throw in a Scotch Bonnet or similar hot chilli to give it some oomph. Will also try a green version.