Chilli Jam Recipe

500g Chilli, Capsicum annuum 'Piri Piri'

500g Chilli, Capsicum annuum ‘Piri Piri’

What do you do with an embarrassment of chillies? Normally, I deep freeze chillies and keep a year’s supply to hand. But when I picked 500g of ‘Piri Piri’ chillies from a single plant, I had to change my plan. ‘Piri Piri’ is a chilli which originated in Portugal and was introduced into South Asia during the colonial period. It’s perfect for making a potent chilli jam.

Chilli Jam Recipe
Ingredients

150g chillies (de-seed to limit their heat)
150g capsicum
I kg raw sugar
1/2 packet pectin (a common brand is Jamsetta, sold in 50g packets)
600ml cider vinegar
4 large cloves of garlic, minced
Resealable jars with vinegar-proof lids for preserving
This recipe makes around 625 ml chilli jam

Method
* Chop chilli and capsicum finely in a blender. Adding some vinegar helps the process;

* Gently warm vinegar in a saucepan, dissolving the sugar into it. Stirring helps;

* When sugar is dissolved, add chilli/ capsicum and bring to the boil, cook, keeping the mixture boiling for ten to fifteen minutes;

* Stir in pectin, bring back to the boil and simmer gently for five to ten minutes;

* Remove from pan and allow to cool;

* While the jam is cooling there’s plenty of time to sterilise the jars and lids. Immerse them in simmering water for ten minutes;

* At a certain point the cooling jam will become thick enough so that when you stir it, the chilli/ capsicum/ seeds remain suspended and evenly spaced, which looks more professional, and that is the stage when you fill the sterilised jars. In Brisbane, thickening during hot summer weather may require leaving the jam overnight.

I have found that yellow chillies and capsicum require double the amount of pectin to thicken the jam.

The garlic and the cider vinegar each add a new dimension to the sweet chilli flavour, I wouldn’t scrimp on either.

Chilli Scoville heat index. Source - wikipedia

Chilli Scoville heat index. Source – wikipedia

The Scoville Scale was developed to measure the heat of the capsinoids, a group of compounds that give chillies their heat. The scale ranges from zero for a capsicum to 2.2 million for the ‘Carolina Reaper’ chilli. A measurement of one part capsaicin per million corresponds to about 15 Scoville units.

Capsicum and chilli are the same species, Capsicum annuum, and they cross-pollinate quite easily. I have three variants (mongrels, really) which originated from a cross between an old plant of the yellow Siam Gold‘ chilli and a red Capsicum ‘California Wonder. They illustrate how varied cross-pollinated progeny can be.  One turned out to be a small, golden yellow fruited perennial capsicum with a little heat, another is currently 2m high, producing  medium hot fruit, and a third, which produces small, red, hot, wedge-shaped chillies that are highly susceptible to blossom end rot disorder.

‘Piri Piri’ chillies register between 50 – 100,000 Scoville heat units, they’re very hot, and the jam they make can be used in small quantities to great effect. However, gardeners can influence the heat of their chillies through culture. Plants given less water tend to be hotter and conversely, chillies which are regularly watered tend to more accurately fit the Scoville Scale.

You can also de-seed chillies, this eliminates most of their heat. I can’t see the point in doing this, because if you don’t like the heat in a chilli, why aren’t you growing capsicum? Right now it’s the ideal time of year to get a great crop of chilli (or capsicum) before winter. To prevent blossom end rot, rake in half a handful of dolomite per square metre a fortnight before sowing or planting.

Chilli jams made during the summer of 2015

200g Bird’s Eye chilli
200g red capsicum
1.3 kg sugar
0.8 litre cider vinegar
1 large bulb garlic

750g Siam Gold chilli
750g yellow capsicum
5kg sugar
3 litres cider vinegar
5 small bulbs garlic

150g green, unripe Siam Gold chilli
150g green capsicum
I kg raw sugar
1/2 packet pectin
600ml cider vinegar
4 large cloves garlic

400g Banana chilli
400g green capsicum
2.66kg sugar
1.6 litres cider vinegar
3 bulbs garlic

450g Cayenne chilli
450g red capsicum
3 large bulbs garlic
3kg sugar
1.8 litres cider vinegar

400g Piri Piri chilli
400g red capsicum
2.66kg sugar
1.6 litres cider vinegar
3 bulbs garlic

Jerry Coleby-Williams
25th December 2014