April 30, 2014

Red chili jam goes great with all kinds of mexican food [like quesadillas…]. The ingredients listed below give jam for a large Mexican family. I usually go with a third of the amount. It thickens a lot when the jam cools down. Better make it a little too runny. Otherwise you gonna end up with a hard jelly blob. 


  • 200g red chilis
  • 5 cloves garlic
  • 1 cup carrots [chopped]
  • 1 cup apple [peeled + chopped]
  • 2 cups white vinegar
  • 6 cups sugar [sounds a lot]
  • 2 cups water
  • 1 tablespoons salt

fox_chili_jam3_ chop chilis, garlic, carrots and apples into small bits [they won’t reduce in size – so cut them the size you want them in the jam afterwards]

_ heat water and vinegar

_ add all ingredients

_ bring to boil

_ reduce heat

_ simmer for 60-75min [should still be very runny – it will thicken a lot when cooling down]

fox_chili_jam2_ pour hot jam into sterilized canning jars

_ let cool to room temperature

_ store


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