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Chilli Jam – Simple, savoury and delicious.

Chilli Jam Recipe

Excellent simple savoury chilli jam recipe; perfect with cheese and wine. Not hot at all; just bursting with flavour.

A work friend used to make and sell this jam and would not part with the recipe. It has taken a few months to find a recipe that tastes the same with the same consistency. I was surprised how simple this recipe is, how very few ingredients it has and how incredible it tastes. This has become a family favourite, it works great with as part of a cheese platter/chips and dips platter at a BBQ. It also often wins out over chocolate for an evening snack while watching movies or the TV.


  • 1kg white sugar.
  • 600ml apple cider vinegar.
  • 1x 50g packet of jamsetta or equivalent pectin product (enough pectin for 600g of fruit).
  • 300g red capsicum, cored and deseeded (red peppers).
  • 300g red chillies – deseeded, all white coloured pith scraped/cut off and the rinsed thoroughly. (all heat is removed if all seeds and white parts are scraped out and the chillies are washed thoroughly, add some seeds back to increase heat if desired.


  1. Prepare red chillies: use gloves to remove all seeds and white bits scraped off, then rinse very well in warm running water.
  2. Finely chop capsicums and chillies (I use a food processor it’s less work, they need to be finely chopped but be careful not to mince them).
  3. Combine all ingredients except for the jamsetta heat to a slow boil and boil for 10 minutes.
  4. Remove from the heat add the jamsetta and boil for another two minutes.
  5. Test for thickness err on the side of caution though, it is easy to cook it a few minutes more if it needs it, but if it becomes toffee it is useless and the taste is not the same.
  6. Once the desired consistency has been attained set aside to cool then pour into prepared jam jars and seal as you would any other jam. Should last up to a year if the jars are sterilised correctly.








I tend to use mostly red chillies for their pleasing colour, the green ones don’t retain their colour, but they do impart a very nice flavour. The type of chillies doesn’t matter if they are prepared properly, I prefer jalapeños, but I have made this jam with birdseye chillies and with regular long red chillies with very similar results each time.

I love spicy food, but this jam tastes so much more amazing if it has no heat at all. So, especially for the first attempt, spend some time thoroughly scraping all of the white parts off the inside of the chillies and be sure to rinse them well so that you can enjoy the full subtle flavour of the chillies with out the distraction of the heat.

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