I combine sweet sugary flavours with the contrast of spicy jalapenos in this Jalapeno Chilli Jam and make a delicious condiment that can be served up in so many ways. With simple ingredients and a detailed step by step guide, it’s surprisingly simple to make your own spicy chilli jam and the flavour is far superior to anything you can buy at the supermarket or grocery store!
What Makes This Recipe Great!
- Simple Ingredients – We use ingredients for this Pepper chilli jam that are easy to find in most grocery stores and supermarkets. You can use canned or fresh jalapenos too.
- Versatile Serving – From cheese boards, to burger or pizza toppings you can use your jalapeno chilli jam in lots of different ways.
- Stores Well – If you can your jam using sterilised jars it will last up to a year!
About This Recipe – In More Detail
Of course, we don’t necessarily associate the word jam with chillies, but a spicy jam or hot pepper jelly, with the perfect balance of heat and sweet, welcomes us to a whole new world of jams that aren’t for spreading on toast.
You can serve up your jalapeno pepper jelly up as part of a Charcuterie board with plenty of cheese, add it to a delicious burger or the top of a cheesy pizza. You can flavour Chicken wraps or these Falafel and Halloumi Wraps with it, serve it with BBQ meat or even spread it over savoury cheese scones.
And, if you’re feeling particularly generous, make a big batch, can it and give it to friends and family as part of a hamper. jalapeño chilli jam makes a great gift.
Made with simple ingredients, including red bell peppers and sliced red jalapeno peppers, the vibrant red colour of our Chilli Jam will really stand out.
If you can find them, I recommend using fresh jalapeno chillies, but unless you grow your own jalapenos, this isn’t always possible. Thankfully, jarred jalapenos will work just as well.
- Blender or Food Processor: Used to finely chop the red peppers, tomatoes, onion, ginger, garlic, and jalapeno chillies. If not using a blender, a sharp knife and cutting board are needed to finely chop the ingredients by hand.
- Large Saucepan: Used for cooking the jam mixture. It should be large enough to accommodate the ingredients and allow room for bubbling without overflowing.
- Sterilised Jars: Necessary for storing the prepared jam. Wash the jars thoroughly and sterilise them in boiling water or an oven to prevent contamination and allow for safe storage.
- Sugar Thermometer: Essential for checking the temperature of the jam to ensure it reaches the setting point. This helps achieve the desired consistency.
- Cutting Board and Knife: Required for chopping and preparing the ingredients before processing or blending.
- Measuring Scales and Jug: For precise measurement of ingredients like sugar, vinegar, etc.
- Red Peppers: Provide a sweet and slightly smoky flavour to the jam and contribute to its vibrant colour.
- Red Jalapeno Chillies: The main spicy ingredient offering a fiery kick and a distinctive jalapeno flavour to the jam. You can use fresh or canned jalapenos, just be sure to drain canned chillies well. If you can only find green peppers, these can still be used, but they will alter the colour and taste slightly.
- Caster Sugar: Acts as a sweetener and aids in the preservation and thickening of the jam. You can use granulated sugar if you’d prefer.
- White Wine Vinegar: Adds a tangy and slightly fruity flavour while also aiding in preserving the jam and balancing sweetness. You can also use apple cider vinegar too, the taste may differ slightly though.
- Liquid Pectin: Unlike many jams made with fruit, this jam needs a little extra help to set sufficiently. For the best results, we have added in liquid pectin, since this only occurs naturally in peppers in very small amounts. If you cannot find pectin, you can make it without (it might need a little longer to cook and be slightly more runny) or you can use Jam sugar in place of the caster sugar and pectin.
Step-By-Step Guide – How To Make Jalapeno Chilli Jam
Step 1: Preparing Red Peppers and Tomatoes
- Slice the red peppers, removing the core and seeds.
- Do the same with the jalapeno peppers, be sure to wear gloves for this part as the juice and seeds from the jalapenos can irritate the skin.
Step 2: Blending Ingredients
- Place the chopped peppers and jalapenos in a blender.
- Blend until finely chopped. Alternatively, finely chop all these ingredients by hand and place them in a large mixing bowl.
Step 3: Cooking the Jam
- In a large pot, combine the caster sugar and white wine vinegar. Heat gently, over a medium heat stirring until the sugar dissolves.
- Add the chopped pepper mixture to the saucepan and heat over high heat.
- Once it starts bubbling, keep the heat high for a few minutes and then reduce the heat to medium/low and let it simmer for about 40-50 minutes. Stir occasionally until the mixture thickens and achieves a syrup-like texture and maintains a rolling boil.
- To ensure proper setting, check the temperature using a sugar thermometer. It should reach between 104°C and 105°C (219°F – 221°F).
- Once it has reached the desired temperature, carefully pour in the liquid pectin and stir through, heat for a few more minutes before removing the pan from the heat.
Step 4: Storing or Serving
- Ladle the jalapeno chilli jam into sterilised jam jars or mason jars for storage, ensuring a good seal. Alternatively, you can serve it once it has completely cooled down.
- Cheese Platter: Serve alongside a selection of cheeses like Brie, Camembert, goat cheese or a sharp Cheddar. For the ultimate cheese plates.
- Condiment: Use it as a condiment for sandwiches, burgers, or wraps for a spicy kick.
- Starter: Pair it with crackers and cream cheese or crusty bread and cold meats as part of an appetiser spread.
- Glaze: Brush it on grilled meats, such as chicken or pork, for a great glaze.
- Topping: Use it as a topping for baked brie or other warm starters.
- Dipping Sauce: Dilute slightly and serve as a dip for chicken tenders or vegetable sticks. You can also mix it with mayonnaise or sour cream for a quick dipping sauce.
- Mix-In: Chilli pepper jam makes a great addition to many dishes. Add a spoonful to a stir fry or marinades for an extra layer of flavour.
- Gift Idea: Package in a jar and give as a homemade gift, paired with cheese or crackers. A jar of chilli jam makes a great gift.
Yes, you can. Green jalapenos work well, but note that the colour and flavour might slightly differ.
No, you don’t need to peel them. The skins will break down during cooking and contribute to the jam’s texture.
The vinegar acts as a preservative, adds tanginess, and helps balance the sweetness of the jam.
Pro Tips and Guidance
- Seed Control: Adjust the spiciness by removing the seeds and inner membranes from the jalapenos. Retaining some seeds can increase heat, so control the amount according to your spice preference.
- Gloves: When handling hot peppers, wear rubber gloves to avoid skin irritation. Avoid touching your face or eyes while working with jalapenos.
- Sterilisation: Sterilise the jars thoroughly before filling them with the hot jam. This helps extend the shelf life and prevents any potential contamination.
- Testing for Set: Use a sugar thermometer to check the temperature. The jam should reach between 104°C and 105°C (219°F – 221°F) to achieve the desired setting point.
- Cooking Time: Simmer the mixture slowly to allow the flavours to meld. Don’t rush the process; low and slow heat ensures a thicker, syrupy consistency.
- Storage Techniques: Store the jam in sterilised jars with a proper seal to prolong the shelf life. Once opened, keep it refrigerated to maintain freshness.
Storage: Once cooled, store the jalapeno chilli jam in sterilised airtight jars. It can be stored at room temperature in a cool, dark, dry place for up to a year. Once opened, refrigerate and consume within a few weeks for optimal freshness.
Freezing: Due to its high sugar content, jalapeno chilli jam does not freeze well. Freezing can compromise the texture, causing it to become grainy or separate upon thawing. I don’t recommend to freeze this jam.
Check Out These Spicy Chilli Recipes
I use this homemade pepper jam as part of these delicious chicken wraps. The heat is offset by a spicy yoghurt mayo in this wrap too.
Another recipe using jalapenos, but this time, green ones. This vibrant dip goes well with so many different recipes and it’s super easy to make.
Mildly spicy fishcakes that everyone will love. I make them from scratch with a crunchy panko breaded crust.
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Spicy Sweet Jalapeno Chilli Jam – Hot Pepper Jelly
- 500 g Red Peppers, Cored and deseeded weight.
- 70 g Red Jalapeno Chillies, Cored and deseeded weight.
- 150 ml White Wine Vinegar
- 500 g Caster Sugar
- 80 ml Liquid Pectin
- Begin by preparing the red peppers: Slice them, remove the core and seeds.
- Do the same with the jalapenos but wear gloves when handling them to prevent skin irritation. Place the jalapenos in a blender along with the red peppers. Blend until the are very finely chopped.
- Alternatively, finely chop all these ingredients by hand and place them in a large mixing bowl.
- In a large saucepan, combine the caster sugar and white wine vinegar. Heat gently, stirring until the sugar starts dissolving.
- Add the chopped ingredients to the saucepan and heat over medium heat.
- Once the mixture begins bubbling, reduce the heat to medium/low and let it simmer for about 40-50 minutes. Stir occasionally until the mixture thickens and reaches a syrup-like texture.
- For precision in setting, check the temperature using a sugar thermometer. It should register between 104°C and 105°C (219°F – 221°F).
- Once the jam has reached the optimal temperature for setting, carefully add the liquid pectin and stir through. Heat for a couple more minutes.
- Once done, pour the jalapeno chilli jam into sterilised jars for storage or serve it once it's completely cooled down.
- Jam Sugar: You can use Jam sugar in place of the caster sugar and pectin if you can find it.
- Pectin: You can make the jam without pectin. However, the result may need longer to cook and may be slightly more runny.
- Seed Control: Adjust spiciness by removing jalapeño seeds. Keep some for heat, as desired.
- Gloves: Use rubber gloves with hot peppers to prevent skin irritation. Avoid touching your face.
- Sterilisation: Thoroughly sterilise jars for longer shelf life and safety.
- Testing Set: Aim for jam to reach 104-105°C (219-221°F) for desired consistency.
- Cooking Time: Simmer slowly for richer flavours and a thicker consistency.
- Storage: Seal jam in sterilised jars for shelf life. Once opened, refrigerate for freshness.