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.


80 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.

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