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Habanero Chilli Jam

By NeilCorke (GoodFood Community)
  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes Makes 2.5 kg of jam
This is not your ordinary sweet fruit jam! Habanero chillies have a sweet fruity taste plus and a pronounced spicy zing. Delicious spread sparingly on toast with cream cheese, or spooned over cooked meat, or fish, where it will melt in place of a sauce.
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Ingredients

  • 250 – 400 grams habanero chillies
  • 1.5 kilograms granulated sugar
  • 600 ml cider vinegar
  • 120 ml lemon juice
  • 2 teaspoons salt
  • 160 ml liquid pectin

Method

  • STEP 1
    Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
  • STEP 2
    Wash the chillies and remove any stalks.
  • STEP 3
    Put the chillies in a food processor and pulse until they are finely chopped.
  • STEP 4
    Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
  • STEP 5
    Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
  • STEP 6
    Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
  • STEP 7
    Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
  • STEP 8
    Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.
  • STEP 9
    Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.
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    Overall rating

    Rating: 5 out of 5.2 ratings
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