Name: Chilli jam recipe
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 tbs olive oil; 1/2 red onion thinly sliced; 2 garlic clove crushed; 4 long red chilli sliced; 400 g tomato diced; 1/2 cup brown sugar; 2 tbs balsamic vinegar; 2 tbs sweet chilli sauce

by cherylm Last updated on 01/20/2025

Lots of spice and everything nice! This chunky chutney-like jam has a soul-warming chilli hit and can be made in just 15 minutes. It’s a perfect match for all kinds of meat and fish, or simply spread on sandwiches for a mega flavour boost.

How to make chilli jam: key tips

Cook your jam, stirring occasionally, for 10 minutes, or until the jam is lovely and thick. You want this jam to be spreadable and not so thin that it would make a sandwich soggy. To test if it's ready, place a teaspoon of the jam on a chilled saucer and then place it in the freezer for 1 minute. If the jam is firm and set, it’s ready.

I like my chilli jam to be on the chunky side, but if you prefer it smooth, simply use a hand blender to blend it in the pan following cooking.

Key ingredients in this chilli jam recipe

Long red chillies aren’t super hot and are slightly sweet and smoky. This makes them perfect for salsas, chutneys and jams like this one. You can control the heat in this recipe: remove the seeds of the chillies for an even milder jam.

Fresh tomato is used in this jam, but feel free to use canned tomatoes instead.

These three recipes all use chilli jam to elevate flavour.

Introduction and additional recipe notes by Natasha Shaw.

- Australia's Best Recipes Team

Ingredients

1 tbs olive oil
1/2 red onion thinly sliced
2 garlic clove crushed
4 long red chilli sliced
400 g tomato diced
1/2 cup brown sugar
2 tbs balsamic vinegar
2 tbs sweet chilli sauce

Method

Step 1

Heat oil in a small saucepan over medium heat.
Step 2

Add onion, garlic and chillies.
Step 3

Cook until onion softens, about 3 minutes.
Step 4

Add tomatoes, sugar, vinegar and sweet chilli sauce.
Step 5

Cook, stirring, for about 10 minutes or until jam thickens.
Step 6

Remove from heat.
Step 7

Set aside to cool for a chunky jam, or use a hand blender to blend until smooth, then set aside to cool.

Recipe Notes

from Australia’s Best Recipes team

How do I store this chilli jam?

Portion your chilli jam into sterilised jars. Store, unopened, in the pantry for up to 6 months. Once opened, store in the fridge for up to 2 months.

How can I use this chilli jam?

This chilli jam goes very well with a steak or snags, chicken, steamed fish and roast lamb, or simply spread on sandwiches. You could also use it in stir-fries and salad dressings.