chilli jam

Nigella. Beyonce. Me. Hard core, self-proclaimed chilli addicts. At an early age I learned that there are very few meals that can’t be improved with a touch of heat, our breakfast often served pickled chillies on the side.

There is barely enough fridge and pantry space for the 101 versions of chilli I keep in my house. Sauces, pastes, pestos and sambal. Gouchang, srichica, hot sauce and my favourite home made version of chilli jam.

Making your own jam is crazy easy and though I have no objection to purchased versions, I think that whipping up your own is by far and away superior. And have I mentioned how easy it is?

Get this done and into your fridge stat. You can then enjoy a schmear on your bacon and egg roll, a dollop on some cooked prawns wrapped in iceberg or a blob into your chicken stir-fry to kick it up a notch. The list goes on.

CHILLI JAM (Makes about a 200gm jar)

This recipe is pretty forgiving so don’t get too hung up on quantities, adding as many chillies in whatever variety your up for.

6-8 large red chillies, chopped

4 garlic cloves, peeled

8 cm ginger, peeled and chopped

1 tbsp peanut oil

¾ cup brown sugar

¼ cup rice wine vinegar

2 tbsp fish sauce


  1. Put the chillies, garlic and ginger into a food processor and process until very finely chopped.
  2. Fry the chilli mix in a frypan with your oil and stir on the heat until softened and cooked through (a few minutes).
  3. Add the remaining of the ingredients stirring to combine and reduce until jammy but still pourable.
  4. Pour into sterilised jar – that’s it!

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