Habanero Chili Jam

This sweet and spicy chili jam features habanero heat, sweet peppers, and a jammy texture that pairs beautifully with toast, grilled meats, and cheese boards.

Why You'll Love Habanero Chili Jam

The peppers, garlic, ginger, and onion pulse together in a food processor, then simmer with tomatoes and fish sauce for about 45 minutes before a final stir-down over higher heat thickens it to a jammy consistency.

Tips and Tricks

• Deseed the habaneros to control heat - leave some seeds in if you like it hot.
• Stir frequently during the final 5 minutes to avoid burning as the jam thickens.
• Taste before jarring and adjust salt, vinegar, or sugar to balance the flavor to your liking.

Variations

• Add a splash of lime juice for brightness.
• Swap red wine vinegar with apple cider vinegar for a fruitier tang.
• Stir in fresh herbs like basil or thyme after cooking for added complexity.

Substitutions

• Brown sugar → coconut sugar or turbinado for a deeper molasses note
• Fish sauce → soy sauce or tamari for a vegetarian-friendly option
• Canned tomatoes → fresh peeled tomatoes in peak season

Best Served With

• Avocado toast or fried eggs
• Grilled chicken, pork chops, or shrimp
• Soft cheeses like brie, goat cheese, or triple crème

How to Store Leftovers

• Freeze in small containers if you don't plan to can.
• Store in sterilized jars in the fridge for up to 3 months.

Common Questions

Habanero Chili Jam

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This sweet and spicy chili jam features habanero heat, sweet peppers, and a jammy texture that pairs beautifully with toast, grilled meats, and cheese boards.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2 cups

Course: Dressing/Condiment, Garnish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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• 6 sweet red peppers roughly chopped
• 1-2 bell peppers depending on size, roughly chopped
• 2 habanero peppers deseeded
• 6 cloves garlic roughly chopped
• 1 red onion roughly chopped
• 1 28 oz can crushed or whole peeled tomatoes
• 1⅓ cups red wine vinegar
• 2 cups brown sugar
• ¼ cup fish sauce
• 3- inch piece fresh ginger peeled and chopped

Equipment

• Food processor
• Sterilized glass jars
• Wooden Spoon
• Large heavy-based saucepan

Method

 

1. Add sweet red peppers, bell pepper, habanero peppers, garlic, ginger, and red onion to a food processor. Pulse until coarsely chopped and well combined.
2. In a large heavy saucepan over low heat, combine red wine vinegar and brown sugar. Stir until sugar is fully dissolved.
3. Add the chili mixture, canned tomatoes, and fish sauce. Bring to a boil, then reduce heat to a low simmer. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil. Cook for about 45 minutes, stirring occasionally, until the mixture is reduced and thickening.
4. Increase heat to medium-high and stir continuously for 3-5 minutes, or until it reaches a thick, jammy consistency.
5. Carefully spoon hot jam into sterilized jars, seal tightly, and invert jars for 10 minutes. Let cool fully before storing in the refrigerator.

Notes

Storage: sealed in sterilized jars, keeps refrigerated for up to 1 month. Once opened, use within 3 weeks.

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