Introducing the ultimate jam experience: pectin-free jam! This incredibly delectable sweet chili jam reigns supreme in the jam world. It doesn't just enhance your ordinary sandwich, it propels it to a whole new level. Elevate your cheese board to a state of pure excellence with this amazing chilli jam, and mark my words, it will become your all-time favorite jam too. It's a guarantee! I assure you, your life remains incomplete until you've welcomed a jar of this into your home.
Oh, I cannot tell you how much I love this sweet chili jam with ginger and lemon zest. The color!! Ah, oh!! Amazing! The flavours!! Ah, oh!! Divine! The simplicity!! Ah, oh!! Easy peasy!! Some simple things never fail to impress, right? Simply pair it with dishes like this Teriyaki Chicken Egg Fried Rice With Vegetables or Delicious Egg Chicken Roll Recipe, Salmon Wellington or even Salmon, Warm Salad With Acini De Pepe Pasta.
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A bit more about chilies
Chilies are claimed to be the oldest condiment eaten as far as 7000 BC in Central and South America.
The strength of chilies is measured in Scoville Heat Units SHU ( crafted by Wilbur L Scoville in 1912) which ranges from obviously zero for bell peppers and the sweet short or long Kapia which I've also used in this recipe to 16 million SHU for the pure capsaicin.
The measure equals the degree of dilution that's needed before the heat can no longer be tasted.
Capsaicin amount is the chemical that gives the peppers the heat level, the more the spicier.
Aztec emperors were apparently paying their taxes with Chiltepin chilies.
My mum used to make something similar, a jam but not with chilies but peppers instead. That is because she cannot handle spice very well. It is so delicious and versatile as it can be served with so many things. If you like chili or spicy stuff and can handle it even if it has to be only a little piquant, this jam is a must-have, must make!
Of course, the level and degree of spiciness it's utterly controlled by you depending on the individual threshold, so you choose how many and what type of chilies you're going to throw in... so steady here! .....I say that to myself as I always go crazy with the spiciness by adding 80 chilies and 20% peppers.
This chili jam can be served with so many things and I'm going to list here I few ideas, of course, based on my experience.
Ingredients needed for this sweet chili jam
There are only a few ingredients that you will need for this simple and quick-to-make chili jam recipe, here's what you need.
- a mixed variety of chilies and peppers ( you mix them as you wish depending on how hot or mild you want this jam to be)
- coconut sugar
- fresh ginger
- lemon zest
- cider vinegar - I use organic cider vinegar with mother
- freshly ground pepper
- salt
- lemon juice
How to make this wonderful pectin-free jam
With just a few steps, this recipe for sweet chili jam is an easy and quick one to make:
Step 1 - Prepare the chilies - wash, slice, and chop.
Step 2 - Cook the chilies ( see exactly how below in the recipe card)
Step 3 - Put the jam into the sterilized jar or jars
Substitutions and Variations
Substitute coconut sugar can with any regular sugar, honey, maple syrup, or even jam sugar which contains pectin.
Sugar or honey quantity is also a determining point… you can choose to change the quantities according to how sweet you want it to be.
For me, this is definitely the perfect balance but it is also because it quickly gets devoured so I don't need excessive amounts of sugar.
Serving Suggestions
There are millions of ways to serve this wonderful pectin-free chili jam.
- My top favorite is to take this chili jam out alongside a cheeseboard so have it with cheese and crackers, absolutely out of this planet. I love love love it with a good quality Brie or any matured cheese.
- It is so nice with meat too.
- We love it with sushi. It gives such a nice sweet n' spicy finish.
- It is fabulous when stirred through any pasta for a little kick.
- Beautiful with any fish.
- Added as a topping for burritos or burgers.
- This chili jam will make an absolutely lovely and spicy salad dressing if you mix it with a little olive oil and lime juice, it will give that nice and zesty and slightly spicy salad dressing, perfect for an Asian salad for instance.
- I did have this jam with Doritos a few times. Omg!? Amazingly addictive!
- Mixed with a bit of yogurt, mayo, and brandy for an absolutely to-die-for spicy prawn or calamari dip.
- Drizzled over a chicken or fish curry, especially a sweeter one like Thai.
- I have had it plain many times or just on plain toast with cream cheese or butter. I know!! I love it, I told ya I was mad! But the latest and craziest combo I went for was chili jam on porridge!! Yes, you read it right it was porridge! I absolutely love it. Not sure why I left it last on my list to tell you about as it was phenomenal.
- And now, you can call me chili jam addicted, I do not even mind.
FAQs:
Mixed chilies and peppers - well, it really depends on how spicy you want the jam to be. It also depends on what type of chilies you are using. Go for all the chilies and peppers that you know. You do want to control the heat level after all. Generally, I use 3-4 types. I use the tiny green and red chilies that are normally pretty hot, I use the big red Thai chilies, Turkish type, and the Kapia.
I use a ratio of 80%-20%, 80% being the spicy type and 20% the non-spicy type but you can combine these as you wish depending on individual preferences and spiciness levels and threshold.
There is no need for this jam to be stored in the fridge before opening the jar but only after opening it.
If you think it will take a while to consume it, you can add more sugar- it will add to preserving time and thus will last longer but I still suggest keeping it refrigerated after opening the jar for the first time.
Tips on how to sterilize the jars
Sterilising the jars for any preserve
The process of sterilizing is easy and a very quick one but absolutely crucial part of preserving, therefore do not skip it. See the tips above in the article.
It simply helps to remove the bacteria that may subsequently make the preserve go bad fairly fast. That's all it is really.
There are two ways of doing it, one is to heat the oven to 130 C /275 F not higher as jars may break. Place them on a baking sheet or any paper/newspaper making sure they do not touch each other. Sterilise for 15-20 mins. Allow them to cool slightly after the time is up and using some heat gloves take them out and place them on something that is heatproof. Use immediately.
I always start the sterilization procedure at the same time as the jam-making as they take pretty much the same amount of time. I always do work in parallel to save time but also to come at perfect timing.
So, the jam has to be placed in the jars while boiling and the jar is hot. This applies to any preserve.
I know for me this jam is not really a preserve because it does not last that long but... I still do it to follow the best practices.
Chillies are fabulous for health ...
In general, chilies are a super source of vitamins like Vitamin A (converted from beta-carotene), Vitamin B6 (helps with metabolism and energy levels), Vitamin C (we all know this is a powerful antioxidant super good for the immune system function in general and helps with the healing process) and Vitamin and K1 good for kidneys and good healthy bones.
They are also rich in minerals like Potassium and Copper but since we don't eat a lot of chillies (unless you are like me a proper chilli head) their contribution to our daily intake is fairly minimal.
Let's get to the hot stuff now.
I will get to the recipe now, I know you can't wait any longer for it to be revealed.
Here we have this beautiful chili jam with ginger and lemon zest, so flavourful and versatile that I'm almost sleeping with the jar under my pillow, not exaggerating! 😉
Other jams you may like:
Chilli ginger and lemon jam
Equipment
- pan
- chopping board
- knife
- jars
Ingredients
- 350 g mixed chilies and peppers (2⅓ cups or 12.35 oz)
- 120 g coconut sugar ( ¾ cup or 4.23 oz)
- 2 teaspoon fresh ginger grated or finely shredded
- 1 teaspoon lemon zest from ½ lemon *
- 100 ml cider vinegar ( 0.42 cups or 3.4 fl oz) I use organic cider vinegar with mother
- ¼ teaspoon freshly ground pepper add at the very end
- 1 pinch salt
- 1 teaspoon lemon juice
Instructions
- Wash and slice the small chilies and chop the peppers. Please drain or tap with a kitchen towel for any water droplets.
- Sterilize the jar(s) - see recipe note how
- Place all chilies in a pan or a pot on medium fire. Add the salt, sugar and vinegar. You can add 1-2 tablespoon water if you wish to end up with a little more syrup. I did not add any water this time.
- Cook for about 10-15 min uncovered on medium heat.
- Add the ginger and the lemon zest, mix, and allow to cook for a further 3 min uncovered. The syrup texture should be one of runny honey.
- Take some syrup out on a plate, allow it to cool slightly and if it splits when you draw a line with a spoon or your finger through the middle of the syrup it should remain split, it is ready. It will thicken more after. Be careful and keep a good eye on it, don't go away while making it as it can caramelize fairly quickly. The heat should be medium to low.
- Once you have decided it's ready, have a sterilized jar or two smaller ones ready and transfer it carefully into these. Close with the lid and wrap it into a towel so it will slowly cool down.
- Squeeze a dash of lemon juice and give it a nice grind of freshly ground black or red pepper at the very end just before turning the heat off.
Jere Cassidy says
You are right this color is amazing and the peppers with the ginger and lemon make such a great condiment and the recipe is so easy to make.
Vernessa says
Hi. Just wondering how big the jars are that you use for the serving size please.
Ramona says
Hi Vanessa,
You can use any jar size and once opened, you have to refrigerate it and use it within 3 months.
Kristina Tipps says
This sounds and looks amazing! It will be perfect for summer.
Nayomi says
I literally salivating at the thought of this chilli jam on some grilled or barbecued meat. Yum!
Freya says
Delicious looking jam! I can’t wait to try it! Your photos make it look mouthwatering!
Kim Guzman says
I arrived at this recipe at just the right time. Whew! What a delicious treat. It's going to be perfect for the summer when we're doing a lot of grilling. Condiments for just about everything! Yum!
Ramona says
Thanks, Kim, it goes really with almost anything savoury.
Freya says
This was delicious! The combination of the chillis and ginger was so perfect!
Ramona says
Thank you so much dear Freya, I have added vanilla in the last batch too, it is absolutely amazing!
Nora says
What a great, spicy recipe! I have to try this out soon! Thanks for sharing!
Ramona says
Thank you Nora, it is delish, you really must try it!
Charlotte says
Absolutely amazing! It came out perfection and I’ve substituted sugar for honey as suggested. Oh, it’s divine and I can’t help but use it on almost anything now. Definitely a regular, thank you so much for sharing this beautiful chilli jam recipe. Love at first taste for sure! ❤️🌶
Ramona says
Thank you so much dear Charlotte, I am so happy you liked the recipe too! I also make it with honey these days - I like it even better 😉
Filma says
An excellent recipe I have to say. My family thoroughly enjoyed this and I also gave my recipe to my mum, they love it too. Thanks for sharing! The next recipe that I am very tempted making is the carrot, zucchini and ginger cake - that sounds terrific! I have to say I have a whole list of recipes to try from your blog and I cannot wait to make these. Really nice!
Ramona says
Thank you so much Filma,
I am so happy you and your parents enjoyed this chilli ginger and lemon rind jam and I am looking forward to see what you thought of my zucchini cake ;-). Have a wonderful weekend!
Miryam says
This came out perfectly. If you leave it too long it will become too dense. I have made this 4 times now and I cannot fault it. Delicious and goes well with almost everything. I have this now in the fridge constantly. Thank you so much for sharing this marvellous chilli jam Ramona 😉
Ramona says
Thank you so much dear Miryam, I am so glad you make it regularly, I do too. It is too good not to. I agree, it doesn't take much cooking - it is all down to when the sugar gets to the right density and that dictates when it is ready.
Jezabel says
Brilliant recipe. I have made it three times by now and it's so good. Like you say, I just peek in the fridge every now and again - it is so moreish! Thanks for this great recipe.
Ramona says
Thank you 😉 I know exactly what you e=are saying with revisiting your fridge until you know there is none left, right? Haha
Jere Cassidy says
This jam looks amazing with all the colors and flavors in it. I want to make a cheeseboard just to put this on it. Yum!
Chantelle says
Oh my! I’ve made this last week and the jar it’s almost finished. It’s such a fantastic idea! I’m adding it to almost anything but I have had it on toast too. I love chillies. This is definitely a regular now. Thank you so much for sharing this recipe! I’ve given it to my mum and she’ll be making it now too.
Ramona says
thank you dear Chantelle, I am so glad you liked it 😉 and thanks for sharing it with your mum too! 😉
Kim says
for some reason this came out very very runny. I cannot understand why. I substituted coconut sugar for jam sugar and it still came out very runny!
Ramona says
Hi Kim,
There are few reasons that might have contributed to being runny
- added too much water or the peppers chillies were not totally dry
- you have used frozen peppers/chillies
- you did not cook long enough for the sugar to begin to caramelise - this should be the constency of a dense honey
You need to try making it again and you will become such an expert 😉
It is very much like making any home preserve or jam - you need the same kind of expertise to know when the sugar is at that point where the heat needs to stop or will go to caramelisation. It is a fine line. Also, try using a wider pan it will help with the process.
Geannine says
I love chillies and spicy a lot so I have made this and …. wow! Blown away, so, so nice! The flavours are amazing. I am keeping it in the fridge and I have to say it goes on almost anything. Lol, I have not yet tried it on porridge yet but might do that soon as it is sweet and I do not see why this wouldn't work? Thank you so much for sharing this recipe. A new favourite addition to my food.
Ramona says
Thank you so much Geannine, I so agree with you on this. I use this chilli ? jam a lot. I have now just run out of it so it’s time for a new batch.
I’m so happy you found this recipe nice and even happier it’s going to be a regular. Addictive, I know ???
Catherine Brown says
Oh, my! What fantastic flavors together! I LOVE chili jams and jellies, but I've never tasted any with lemon zest and ginger too... this combo has got to be phenominal! Kudos on coming up with that one. 😉
Ramona says
Thank you so much Catherine, I’m so glad I’ve got you on the chilli ? jam team too. Thank you for your lovely comment. Lemon rind and the ginger gives it that little extra flavour that make it even nicer than the nice ??
Laura says
yes, I am convinced, this chili ginger and lemon zest is a must. You had me at Cheese. That was enough for me to convince me. I am on it.
Ramona says
Thank you Laura, I’m super glad you like it. Yes, this along a cheese board is ??? amazing. ?
Sues says
Oh wow, the flavors in this sound so unique and delicious. I would totally eat this on toast!
Ramona says
Thank you so much Susie.
It’s a delicious jam, a must have for everyone that likes a bit of spice. I’ve had it on toast, on porridge on beef burger yesterday, it literally goes well with almost everything. I’m really glad that I found someone that would have this on toast. I’m not alone ??♀️??