Photography, Sauce and jam

Red chili jam


During the time I start this cooking and photography blog I mad many recipes that I fell in love with them. Some were from cooking books or blogs, other just my own recipes with the ingredients I had in my kitchen.  This red chili peppers jam is one of them. I started from the basic red chili jam recipe and then I add some ingredients that I felt will please me more.

Here is the original recipe: Red chili jam. It is from a Romanian chef that I like to watch sometimes. With google translate you can read it in English too.

My quantities are a little bit different from the original recipe and this was my choice.


  • 350 g red chili peppers
  • 200 g sugar
  • 150 ml apple vinegar
  • Juice from 1 orange
  • Juice from 2 lemons
  • 2 red peppers


Cut the chili and red peppers in small pieces and then use a kitchen robot to make them as small as possible. I like it very spicy so I made 2 batches: one with seeds and one without the seeds. They are both heaven, but I need to prepare you that the one with seeds is so very spicy. I love it!

I didn’t use any gloves or mask because I didn’t feel necessary but that is only me. If you are not very friendly with your red chilies use gloves.

In a pot put the vinegar, sugar, orange and lemon juice and let it boil for 5 minutes. Add the peppers. With the heat at minimum let it boil till is thick.

Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.

Have fun making it and then enjoy it! I will put it even on the cake.


85 thoughts on “Red chili jam”

    1. I learn a few things traveling the world: my heat level is different from your heat level. I love spicy food but there are Asian food that are still spicy for me. For a normal guy is quite spicy this jam with the seeds, You can make it and use just a bit of it. The one without the seeds I eat it with the spoon from the jar so is not
      very spicy.

  1. I love chilli jam. Thanks for sharing the recipe. How long do you reckon they last in the fridge for?

  2. I learned to make this jam when I was in the 2nd grade and spending the summer with my grandmother. It was a long handed down recipe and I just loved it with Leg of Lamb. Fabulous! You awakened those memories; now for God sakes, try it with Lamb! I’ll be jealous …

  3. Really an eye-opener to me as I did not expect people outside Asia actually consume chili jam. In Malaysia, we call them sambal and although a very common condiment in a typical meal, the preparation method is unique to individual and some recipes are passed down from a generation to another like heirloom.

  4. I can’t wait to try this! My hot pepper plants have been very productive and I don’t know what to do with them all…this looks perfect! I’m hoping that the sugar will take away some of the pepper pain LOL…needless to say, I’ll be trying it without the seeds 😀

    Thank you for the recipe and I hope you have a great day!

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