Chile Lime Jam

Making your own sweet & spicy pepper jam at home is fun and affordable. This recipe allows you to make a small batch, that is as mild or wild as you prefer. I just harvested a bunch of Fresno Chiles and thought it would be fun to make some extra spicy jam! You only need a few ingredients to make this at home & I will give you some hints so your batch comes out just the way you like.

2 cups sugar
1 cup apple cider vinegar
1 big or 2 small limes
24 Fresno Chiles
2 Jalapenos

I recommend wearing gloves during this process to avoid any unpleasant pepper oil incidents. Before you begin, place a small plate in the freezer, for future use. Loosely chop your peppers and remove most of the seeds (I am saving mine for planting next spring). Next, put your peppers in a food processor and pulse the unit until you have tiny pieces of pepper confetti. Put a saucepan over medium heat, add all the ingredients to the pan. Cut your limes, squeeze in the juice and toss them into the pot. Bring the mix to a simmer and stir regularly until it reduces to 1/3 of its original volume.

You can make this as thick or thin as you like. When the batch has reduced by about 2/3’s, it is ready to test. Take the small plate out of the freezer & place a dab of jam on it. When it is “ready” it should gel together. I like to turn the plate sideways and run my finger through it. If the jam is firm and does not run, take it off the heat & remove the limes.

This recipe yields about 3 cups of jam. I used (6) 4-ounce jelly jars that were boiled for 10 minutes. The little 4-ounce jars are great for single servings. Fill the jars with jam using a wide-mouthed funnel and a small ladle. You can store these in your fridge for short-term use or boil them for an additional ten minutes for long-term storage.

You can vary this recipe in many ways, to make it your own. For no heat use 2 large red bell peppers. For medium heat add 2 jalapenos to those bell peppers. You can do 12-24 Jalapenos for a spicy green batch. I used a lot of Fresno Chiles because that’s what I had from the garden. Last year my pepper jelly was lackluster, so I wanted to try something different. This is an experimental play on Chile jam, that should end up, sweet, spicy & chunky. I used Organic Apple Cider Vinegar for quality and bold flavor. Finally, a reduced amount of Turbinado sugar to sweeten the batch. You can use different vinegar’s and peppers for a wide range of results, from mild red pepper to spicy green Jalapeno jam. When you make it yourself the taste is just right and costs very little. I couldn’t wait to try it out and had to test some poured over goat cheese with crackers. This Jam adds flavor to fish, chicken, and sandwiches. Put some on your next burrito or top a pizza with this amazing homemade spread!

Spice up your life!
Brandon Grover BA, HHP

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