Chilli Jam - Ingredients/Setting/Keeping

Asked by lolalu72. Answered on 10th November 2010

Full question

Hello, Nigella and team. I made a batch of Chilli Jam last year and it was a great success. So much so, that Im planning on making it this year for Xmas gifts. Could you tell me how far in advance I can make this, as Im keento get started!

I made chilli jam last night, and it has still not set. Is this normal, or did I do something wrong? I am hoping to give home made gifts this christmas and don't want to foist something horrible on my unsuspecting friends and family. Thanks! -AMW

Hi there, i have a few varieties of chillies which i have grown, some green finger, chenzo and jalopeno ones and i was wondering if i could use the mixture to make your chilli jam from the Christmas book. I realise the colour would be affected but what about the flavours? Many thanks for your help. Ceinwen Reilly

Our answer

Chilli jam will keep for up to 1 year as long as you have sterilized the jars properly and sealed them firmly. To sterilize jars wash them well in hot, soapy water, rinse well with hot, clean water and dry with a clean cloth. Then put the jars in an oven preheated to 140c/Gas Mk 1/275F for 10 minutes. Put the cooked chilli jam into the warm jars, seal and leave until copletely cold then store in a cool, dark place.

Once opened the jam should be refrigerated and used within 1 month.

The chilli jam tends to be a fairly soft set, so it will not be as firm as something like a commercial jam or marmalade though it should not be completely liquid when cool. Make sure you have used jam sugar as you need the pectin added into in the sugar to get the jam to set (for the US add 1 x 1.75 oz box powdered pectin with the sugar). If there is no added pectin then the jam will not set as the chillis do not contain any pectin. The boiling time can vary a bit if you are using a smaller or larger pan so if in doubt use a sugar or candy thermometer and boil until the thermometer shows 105c/220F which is the setting point for jam.

Red chillis tend to work best in the chilli jam, less for flavour reasons though green chillis to tend to be milder, but mainly as green chillis tend to loose their very green colour when cooked for any length of time, turning a less attractive olive. Red chillis however remain red and look more attractive.