Finished Chilli Jam

Chilli Jam




I scoured the internet for a chilli jam, I found several, but i wanted something quite simple and a little oriental, so this is a version taken from several different recipes.

This Chilli Jam was an instant hit with my husband, in fact he has become quite addicted, its replaced mayonnaise and tomato ketchup for him.  Its good with oriental dishes, cold meats and can liven up that leftover Christmas Turkey!

This is not  a thick jam, but more of a sauce, but you could cook it longer to thicken up more if you like.

You will need to make some greasproof paper discs, see “How To”. You will also need some heatproof preserving jars, and a Food Processor.  If you do not have a food processor then you will need to chop the ingredients very finely, or you could use a Pestle and Mortar for the garlic and lemon grass.

To Sterilise the jars
To Sterilise the jars, place clean heatproof jars in a preheated oven Gas Mark 4, 180C, 350F for 10 minutes.


Recipe Rating

  • (4.8 /5)
  • 5 ratings


Chilli Jam, The Raw Mixture.The Cooked Chilli JamCutting the DiscsPlacing the Discs

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