February 16

Chilli Jam

You have probably noticed if you follow my photo’s on Instagram and Facebook that I love chilli flakes. I also love chilli’s but for taste not heat. I really don’t like the overly hot chilli’s.

Being corn-free I have found it hard to find a corn-free sweet chilli sauce, so here is my solution: Chilli Jam. It’s sweet from the sugar but hot from the chilli, so for me it’s a happy medium. It’s thick and gooey and you only seriously need a teaspoon of it, so this little jar goes a long way.

I love it as a condiment with any dish, but especially love it on toast with avocado.

Chilli Jam

Prep time Cook time Total time
5 mins 30 mins 35 mins

Before you commence make sure you have a clean sterilised jar. The recipe makes approximately 270g so you will need to use a jar that is at least 300ml.

Author: Tracey Francis of Essential Olie


  • 150g Chilli’s
  • 1 red onion
  • 2 garlic cloves
  • ½ cup water
  • 1 cup sugar (I used organic raw caster sugar)*
  • ¼ cup apple cider vinegar
  • 1 Tablespoon lime juice
  • 1 teaspoon fish sauce


  1. Cut off tops from the chilli’s, peel garlic and peel and quarter onion.
  2. Add chilli’s, garlic, onion and water to a food processor and blend til smooth.
  3. Transfer chilli mix to a saucepan and add sugar, apple cider vinegar, lime juice and fish sauce and bring to the boil over a high heat.
  4. Turn heat down to low and simmer for 30 minutes.
  5. Gently spoon chilli jam into sterilised jar, seal with the lid, and cool on the bench then refrigerate.


* For a Paleo version substitute 1 cup sugar with ½ cup honey OR maple syrup. Or, if you prefer rice malt syrup use ½ cup.

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