Hot pepper jam, the chili plants in our gardens are often very generous: we find ourselves at the end of the summer with lots of peppers and, in general, we end up freezing or drying them. Today we offer you a perfect preserve to make bruschetta, to spread on toasted slices of rustic bread, or to accompany cheeses, whether fresh or decidedly seasoned, such as the delicious red onion jam we have already talked about.
Chilli jam (pepper jam) is made in a simple way by simmering red peppers and chilies with sugar, water, and a dash of vinegar. Few ingredients, a little time and you will have the opportunity to enrich your pantry with a jam (to be precise, a jam) full of flavor. For an even spicier taste, slightly increase the number of chilies indicated in the ingredients.
As always when handling chilies in the kitchen, we advise you to use latex gloves for the cleaning phase: in this way, you will not encounter unpleasant inconveniences and you can prepare your chili jam in complete safety.
Preparation time: 15 minutes + 50 minutes of cooking
Seasonality: summer recipes
Dish: vegetarian summer preserves
Ingredients for a 250ml jar:
200 g red pepper (clean)
40 g of fresh chilies
40 ml of vinegar
60 g of sugar
100 ml of water
Amount per serving
% Daily Value*
Total Fat 0.7g 1%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 12mg 1%, Total Carbohydrate 26.6g 10%, Dietary Fiber 3.7g 13%, Total Sugars 22.2g, Protein 1.7g, Vitamin D 0mcg 0%, Calcium 11mg 1%, Iron 1mg 5%, Potassium 307mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to prepare the chilli jam (pepper jam)
The preparation of this jam is quick and easy: clean the peppers: remove the stalk, internal white filaments, and seeds. Cut them into very small cubes, in this way you will reduce the cooking time. Do the same with the chilies, but wear gloves.
In a non-stick saucepan, pour all the ingredients of the jam: peppers, chilies, sugar, vinegar, and water. Simmer over low heat for about 40 minutes, until the vegetables are soft. If the water runs out, pour more to prevent the sugar from caramelizing too much. Go coarsely with the hand blender and finish squeezing your jam until it reaches the right consistency.
Pour into previously sterilized glass jars, close, and invert until cool. Check that the vacuum has formed before storing in the pantry, the chili jam is ready.
Which peppers to use for jam
The varieties of hot peppers are many and have very different characteristics.
For the jam, it is better to use varieties with fairly fleshy fruit, possibly with thin skin. Spiciness, on the other hand, is subjective: if you make a Carolina Reaper or Habanero jam it will be very spicy while using jalapeno there will be more space for other flavors.
Variants to the recipe
The hot pepper jam can be enriched in various ways: here are some possible variations.
- Cloves. Add a clove in cooking for a spicy taste.
- Yellow peppers. Replace the red pepper with a yellow one: in this way the jam will have a nice amber color.
- Spicier. You can increase the quantity of chillies or use more or less spicy varieties to have the perfect jam for you.
Other jam/ marmalade recipes
You may be interested to read about the Spicy chili oil recipe/ Onion jam recipe/ Green tomatoes jam recipe/ Kiwi jam recipe/ Guava Jelly Recipe/ Mandarin marmalade recipe/ Caramelized Onions recipe/ Tapioca cake recipe.