Table of Contents
- 10-12 red chili peppers adjust quantity based on desired heat level
- 4-5 cloves of garlic
- 1 thumb-sized piece of ginger
- 1 red bell pepper
- 1 cup granulated sugar
- 1/2 cup white vinegar
- 1 tablespoon soy sauce
- Juice of 1 lime
- Salt to taste
- Prepare the Chili Peppers:
- Wear gloves to protect your hands while handling chili peppers. Remove the stems and seeds from the chili peppers.
- If you want a milder jam, you can also remove the inner white membranes of the peppers, as they contain most of the heat.
- Prepare the Vegetables:
- Finely chop the chili peppers, red bell pepper, garlic, and ginger. You can use a food processor for this, but be cautious not to over-process into a puree.
- Cook the Vegetables:
- In a medium-sized saucepan, add the chopped chili peppers, red bell pepper, garlic, and ginger.
- Cook over medium heat for about 5-7 minutes until the vegetables have softened.
- Add Sugar and Liquid:
- Add the granulated sugar to the saucepan and stir well until it's dissolved.
- Pour in the white vinegar and soy sauce, and mix everything together.
- Reduce the heat to low and let the mixture simmer gently. Stir occasionally to prevent sticking or burning.
- Achieve Jam Consistency:
- As the mixture simmers, it will thicken and reduce. This can take around 20-30 minutes. Keep an eye on it and stir frequently.
- Test the Jam:
- To check if the jam is done, place a small spoonful on a chilled plate. If it thickens and wrinkles when you push it with your finger, it's ready. If not, continue simmering and testing at intervals.
- Adjust Flavor:
- Add the lime juice and a pinch of salt. Taste and adjust the flavor by adding more sugar or lime juice if needed.
- Cool and Store:
- Once the jam reaches the desired consistency, remove it from the heat and let it cool slightly.
- Transfer the chili jam to sterilized glass jars while it's still warm. Seal the jars with tight-fitting lids.
Use the chili jam as a condiment for sandwiches, meats, cheeses, or anything you like.
Remember that homemade preserves can vary in shelf life, so it's a good idea to keep your chili jam in the refrigerator and consume it within a reasonable time frame.