How to Make Habanero Chilli Jam

by Lini D

A very simple recipe for making chilli jam/jelly. Use your preferred chilli and modify amounts to suit your tastes.


  • 1 ½ Pounds Sour cooking apples
  • 1 ½ Pounds Sugar
  • 3 Pints Water
  • 1 ½ Dried (habanero) chilli or 2tsp chilli flakes
  • 1 Juice of a lemon
  • 1 Maslin pan
  • 1 Jug
  • 1 Scales
  • 1 Spoon
  • 1 Cold saucer- keep in freezer
  • 1 Jam funnel
  • 6 Jars & Lids
  • 6 Paper discs
  • Instructions

    Step 1

    Maslin pan, jam funnel, jug, preserving spoon. Essential kit.

    Step 2

    You will definitely need a jelly bag or strainer if you want clear jam.

    Step 3

    Roughly chop your apples, core and all. Place in pan with water. Simmer 30-40min until soft and mashable with a fork.

    Step 4

    Now, spoon your pulp into your jelly bag. Tie it up to hang and drip, or use a jam bag stand. Collect in your clean Maslin pan. LEAVE THE BAG TO DRIP! Don't squeeze or your jam will be cloudy!

    Step 5

    If you've left your bag to drip overnight, you should now have juice and be ready to measure sugar. For each pint of juice, take 1lb sugar. You should have approx 3 pints.

    Step 6

    Now mix your juice and lemon juice, bring to the boil and add sugar; boiling until sugar is dissolved. Bring to a rolling boil. Skim off any scum or your jam will be cloudy. Now, I add chilli.

    Step 7

    To test for set, remove from heat, drop a drop of jam onto cold plate and poke. It wrinkles, it is set. If not, continue boiling.

    Step 8

    Leave 1min to cool then transfer to sterilised jars. Top with a paper disc and seal tightly.

    Step 9

    This is what you have by now.

    Step 10

    Crystal clear jam- the reward of not squeezing your jelly bag! :)

    Step 11

    As good as what you get in shops!

    Step 12

    Enjoy. Hope you have as much fun as I did. If you need any help at all, just ask. But please, no more comments about 'ñ's!