If you’ve ever wondered how to make chilli jam that’s perfectly balanced between sweet, sticky and spicy, you’re in the right place.
This easy homemade chilli jam recipe is one of my favourite ways to preserve fresh chillies and create a versatile condiment that pairs beautifully with cheese boards, burgers, grilled meats, seafood and roasted vegetables. Best of all, it keeps well and makes a thoughtful homemade gift.
All hot chillies contain capsaicinoids, natural substances that produce a burning sensation. This substance in chillies is capsicum. It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you’re in pain. Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a chillies punch. See the scale below.
Why you’ll love this recipe
Why you’ll love this chilli jam
- Ready in under an hour
- Sweet with a gentle chilli kick
- Perfect for cheese platters
- Great homemade gift
- Easy to preserve
- Gluten free
- Dairy free
- Naturally vegan
FAQs
Why didn’t my chilli jam set?
Cook a little longer until it reaches setting point or use the cold plate test. Chilli jam thickens further as it cools.
Can I freeze chilli jam?
Yes. Freeze in airtight containers for up to six months.
How long does homemade chilli jam last?
Unopened sterilised jars can last for months when stored correctly. Refrigerate after opening and always use a clean spoon.
Is chilli jam very spicy?
Not necessarily. Remove the seeds for a milder jam or leave them in if you enjoy extra heat.
Understanding the Scoville Heat Scale
What is Capsaicin?
In 1912, while working for the Parke-Davis Pharmaceutical Company, American pharmacist Wilbur Scoville developed a method to measure the heat of chilli peppers. Initially, he experimented with chemical tests to assess pungency but found they lacked the sensitivity needed to produce reliable results.
Instead, Scoville turned to the most remarkable measuring instrument available—the human tongue. He discovered that people could detect capsaicin, the naturally occurring compound responsible for a chilli’s heat, even when it was diluted to an astonishing one part in a million. This breakthrough led to the creation of the Scoville Heat Unit (SHU) scale, which remains the global standard for comparing the pungency of chilli peppers today.
| Chilli Variety | Scoville Heat Units (SHU) | Heat Level |
|---|---|---|
| Bell Pepper & Sweet Italian | 0–100 | No Heat |
| Pepperoncini | 100–500 | Very Mild |
| New Mexico | 500–1,000 | Mild |
| Poblano & Española | 1,000–1,500 | Mild |
| Ancho & Pasilla | 1,000–2,000 | Mild |
| Rocotillo | 1,500–2,500 | Mild |
| Cascabel & Cherry | 1,000–2,500 | Mild |
| Jalapeño & Mirasol | 2,500–5,000 | Medium |
| Wax Pepper | 5,000–10,000 | Medium |
| Serrano | 5,000–15,000 | Medium–Hot |
| De Árbol | 15,000–30,000 | Hot |
| Cayenne & Tabasco | 30,000–50,000 | Hot |
| Chiltepin | 50,000–100,000 | Very Hot |
| Jamaican Hot | 100,000–200,000 | Very Hot |
| Scotch Bonnet & Thai | 100,000–350,000 | Extremely Hot |
| Habanero | 200,000–377,000 | Extremely Hot |
How to make red hot chilli jam
- Total Time55 minutes
- Yield3–4 × 250 ml jars 1x
- DietVegan
There’s something incredibly satisfying about making your own chilli jam from scratch. Sweet, sticky and perfectly balanced with just the right amount of heat, this homemade chilli jam is one of those pantry staples you’ll find yourself reaching for time and again.
Whether you’re looking to preserve a bumper crop of fresh chillies or simply elevate everyday meals, this easy recipe delivers bold flavour with minimal effort. Spoon it over creamy brie, glaze grilled chicken, add it to burgers or sandwiches, or serve it alongside your favourite cheese board—it instantly transforms simple dishes into something special.
Unlike many commercial versions, homemade chilli jam allows you to control the ingredients and tailor the heat to your taste. Make it mild for the whole family or leave in a few extra seeds if you enjoy a little more kick.
Once you’ve mastered this recipe, you’ll wonder how your pantry was ever without it. Better still, a beautifully labelled jar of homemade chilli jam makes a thoughtful gift that’s guaranteed to impress.
Ingredients
1/2 cup macadamia oil, plus extra for sealing the jars
3 garlic cloves, peeled and finely chopped
2 brown onions, peeled and finely diced
100 g bird’s eye chillies, finely chopped
200 g long red chillies, seeds and membranes removed, finely chopped
1 1/2 cups palm sugar
1/2 cup tamarind paste
1/2 cup coconut oil
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic, then cook for 3–4 minutes until softened and fragrant.
- Stir in the chopped chillies and palm sugar. Cook gently, stirring regularly, until the chillies have softened, the sugar has dissolved and the mixture becomes thick, glossy and jam-like.
- Add the tamarind paste, tasting as you go, until you achieve your preferred balance of sweetness and tanginess.
- Stir through the coconut oil and cook for a further 2–3 minutes. This helps create a smooth, glossy finish and encourages the jam to set as it cools.
- Carefully spoon the hot chilli jam into warm, sterilised jars, leaving a small headspace at the top. Pour a thin layer of macadamia oil over the surface before sealing tightly with sterilised lids.
- Allow the jars to cool completely before refrigerating. Store in the refrigerator for up to 1 month and always use a clean, dry spoon when serving to maximise shelf life.
Notes
Serving suggestions: This versatile chilli jam is delicious served with baked brie and cheese platters, spread on burgers and steak sandwiches, glazed over grilled chicken or prawns, dolloped onto avocado toast, paired with roasted pumpkin, slathered on warm sourdough, or used as a dipping sauce for crispy spring rolls.
Chef’s Tip: For a milder chilli jam, reduce the quantity of bird’s eye chillies or remove their seeds before chopping. Leave some seeds in if you prefer a hotter, more robust flavour.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Condiments
- Method: Simmer
- Cuisine: Modern Australian
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