Chilli Jam
Condiments/Preserves, Dairy Free, Gluten Free, Lactose Free
May 15, 2016
My daughter loves chilli so after seeing a recipe that used chilli jam we decided to try making our own.
- Prep: 10 mins
- Cook: 4 hrs
-
10 mins
4 hrs
4 hrs 10 mins
- Yields: 1 cup
Directions
1Place all ingredients in slow cooker bowl.
2Cook on high for approx 4hrs (Woolworths 1.5L sc), after about 1.5hrs adjust slow cooker lid so it is slightly ajar.
Note--
1For a mild jam use 1/4 tspn chilli seeds and for a hotter jam use 1tspn chilli seeds or if you like it really hot use them all. Adjust to suit individual taste.
Submitted by Felicity Barnett
15 Reviews
Leah
April 22, 2020
Does it thicken as it cools? Or do you cook to correct thickness.
Sue P
April 12, 2018
I used my own capsicum tomato Chilli recipe and cooked in my slow cooker for 9 hours on high, reduced after a good stir and cooked on low another 2 hours added ginger and garlic made 6 300ml jars.
Felicity Barnett
January 31, 2018
John not sure on how much extra time but Mark below has done it x5.
I had to allow almost double time for the last regular batch I did as the tomatoes were extra juicy so that can play a part as well as how hot your slow cooker is.
Felicity Barnett
January 31, 2018
Bekah I haven’t used tinned tomatoes but I think it would have a stronger tomato taste and would take longer to reduce with the extra liquid
john wilson
January 30, 2018
i have a monier crock pot approx 5 litres how much can i scale this up and what extra time should i allow . john
Bekah
November 21, 2017
Instead of fresh tomatos can you use tinned? Will it change the taste, etc?
Felicity Barnett
September 25, 2017
No stupid questions Anne 🙂
If you just want extra heat I would leave the other ingredients as is, if you want a bigger batch I would triple everything.
Cooking time can vary with different slow cookers but assuming you are using the same slow cooker I would probably allow an extra hour or two.
I also find the time it takes to reduce to a thick consistency varies with how juicy my tomatoes are 🙂
Anne
September 24, 2017
Please forgive this stupid question… if I triple the amount of chillies, do I triple all ingredients. How would this affect cooking time please?
Jenny Greenwell
March 28, 2017
Love this, mine went quite watery however, I would definetely make this again. The flavour combinations are beautiful
Felicity Barnett
March 19, 2017
I have just showed these to my daughter and she is over the moon 🙂
Mark I really must do it in larger batches as well instead of making it what seems every week, although I don’t think it would last any longer 🙂
Mark Wheeler
March 18, 2017
I made this chilli jam it was so delicious, i times the recipe x 5 and it all got eaten up at the bbq we had, will definitely be making this again. ☺
Jason
October 20, 2016
I just made a batch of this Chilli Jam. It was so easy to make and tastes awesome! I am going to have it on hamburgers tonight. 🙂
Karen Stuckings
October 19, 2016
I cooked this a little long so it ended up really thick but it still tastes yummy. Have made it so I can make the chilli jam chicken but after the taste test I think I could just eat it all with a spoon. I used 1tsp of the chili seeds because we like spice. So easy to make and I will be making again
Tanya
September 4, 2016
I am going to try this. Just a nice medium warmth I reckon. Would really be nice for that Chilli Jam Chicken Recipe. Thankyou
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Felicity Barnett
April 23, 2020
Leah I tend to cook until the liquids have reduced to a thick consistency, this can vary on how juicy the tomatoes are though. It does thicken more when it cools as well.