I think it has the perfect level of heat! It's softened with the sugar so it's really quite mild. If you're worried, you can take 2 chilies out and add one roughly chopped red pepper instead.

How long will this keep?

When stored in sterilized jars, chili jam will last for months at room temperature, unopened. Once you open it, store it in the fridge and it will still last for months. Just make sure you're always using a clean spoon when you're getting anything out of it to prevent cross-contamination.

Can I reduce the sugar in the chili jam?

This recipe actually doesn't use that much sugar for the quantity you end up with, but you can try to reduce the sugar if you like. Just be aware that the jam's consistency will change and won't be as sticky and 'jam-like' as you'd expect. This comes from sugar. It will be more liquidy and the sugar also helps the jam keep as long as it does.

Do I have to use fish sauce in this recipe?

I definitely recommend using the fish sauce for the amazing depth of flavor you get from it, but if you really don't like it or are vegan, replace the fish sauce with 1 tablespoon of soy sauce/tamari and 1 tablespoon of lime juice.

Easy Sweet Chili Jam (30 Minutes)

Name: Easy Sweet Chili Jam (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: asian
Ingredients: 1 whole head of garlic, cloves peeled; 60g/2oz fresh ginger, peeled and roughly chopped (or use 2 tablespoons of crushed ginger/ginger paste); 6 long red chilies, de-seeded and roughly chopped (keep the seeds for a spicier jam); Zest of 2 limes; 1 1/4 cups (250g) caster sugar; ½ cup rice vinegar; 1/3 cup water; 3 tablespoons of fish sauce (or vegan alternative); 1 teaspoon of soy sauce (or tamari); Food processor, chopper or blender; Glass jars to store

Description

This easy sweet chili jam recipe is one you NEED in your repertoire. It takes just 30 minutes, is sweet, spicy and so versatile. Watch it spice up salads, sandwiches, cheese boards or use it as a dipping sauce. Plus, it keeps for months and makes a wonderful gift.

Ingredients

Units Scale

For the sweet chili jam –

1 whole head of garlic, cloves peeled
60g/2oz fresh ginger, peeled and roughly chopped (or use 2 tablespoons of crushed ginger/ginger paste)
6 long red chilies, de-seeded and roughly chopped (keep the seeds for a spicier jam)
Zest of 2 limes
1 1/4 cups (250g) caster sugar
1/2 cup rice vinegar
1/3 cup water
3 tablespoons of fish sauce (or vegan alternative)
1 teaspoon of soy sauce (or tamari)

Equipment –

Food processor, chopper or blender
Glass jars to store

Cook Mode Prevent your screen from going dark

Instructions

To sterilize your jars –

Wash your jars and lids with hot soapy water, then stand upright on an oven tray. Pop into the oven at 320F/160C for 20 minutes and that’s it, they’re ready to use! PRO TIP – glass reacts to extreme temperature changes so you want to make sure you’re not adding hot chili jam to a cold jar or the glass may shatter. Adding hot jam to warm jars will be fine. I like to sterilize my jars as the jam is simmering and this works out well timing-wise.

For the chili jam –

Blitz the garlic, ginger and chili. Add the peeled garlic cloves, roughly chopped ginger and the 6 de-seeded and chopped chillies into the bowl of a food processor. Blitz for 2 minutes, until a thick paste forms. You may need to scrape down the sides of your bowl a couple of times to make sure everything is mixing evenly.
Combine the garlic, ginger and chili paste with the other ingredients. Add the chili, ginger and garlic paste into a large pot and add the zest of 2 limes, 250g caster sugar, ½ cup rice vinegar, 1/3 cup water, 3 tablespoons of fish sauce and 1 teaspoon of soy sauce. Set the pot over medium heat. Stir until the sugar dissolves (you’ll be able to feel this with your spoon – initially it will feel quite heavy and be harder to stir and when the sugar dissolves, it’ll become more liquidy).
Simmer the chili jam. At this point, reduce the heat to medium-low and leave the jam to simmer for about 20 minutes. Check on the jam and stir it occasionally to make sure nothing is sticking to the bottom and it’s cooking evenly. It will start bubbling up – this is what you want. You want the liquid to reduce by about a third so that the jam looks thick, sticky and deeply red.
Transfer the jam into jars. Spoon the hot jam into the warm sterilized jars, leaving around a little space at the top. Seal the jars with their lids. You can store the chili jam in the sterilized jars for months at room temperature, then store it in the fridge once you’ve opened it. PRO TIP: Make sure you’re not spooning hot jam into cold jars as the glass may shatter – if your jars are cold, leave the jam to cool on the stovetop for about 30 minutes, and then transfer it to the jars.

Notes

PRO TIP: Make sure you always use a clean spoon when getting jam from the jar. This will prevent cross-contamination and ensure the jam lasts longer. You can keep it in the fridge for months in this way after opening.

If you’re vegetarian or vegan you can switch out the fish sauce for an extra tablespoon of soy sauce and 1 tablespoon of lime juice, or use a vegan alternative.

I love making this chili jam as gifts for my friends over Christmas – the recipe is easily scaled so you can make a big batch and prepare as many jars as you like. Just make sure you share storage instructions when you give the jars as gifts.

I have a whole post about how to sterilize jars if you’d like more information on this.

Prep Time: 10
Cook Time: 20
Category: sauces
Method: stove top
Cuisine: asian

Nutrition

Serving Size: 30g