Sweet chilli jam is our go-to savoury jam for when we want to pair it with vegan cheese, add it on bread or dip our vegan pizza in it. Our sweet chilli jam was designed to be perfectly balanced: it's sweet, tangy and slightly spicy. I created the recipe this way to ensure both my husband and I can eat it. While I love spicy food, he definitely has a milder, somewhat sweeter palette. But this sweet chilli jam satisfies both parties. Dip your tofu nuggets in it, or use it as a side for vegan steak and vegan sausages and you will never want to have store-bought sweet chilli jam again.
Sweet chilli jam (secret ingredient)
Sweet chilli jam and sweet chilli sauces, in general, are extremely popular in Asia. Each country has its own variation. Ingredients typically include chillies, vinegar, sugar and salt, cooked together until the mixture thickens.
Various people will add all sort of other ingredients like water, garlic, syrups, spices, seasoning, even tomatoes and bell peppers. There is no right or wrong in creating the best sweet chilli jam. But after several years of travelling around Asia and some time spent living in Japan, we developed our own version of sweet chilli jam.
Recipes that work with sweet chilli jam
- Vegan Chicken
- Buckwheat Patties
- Herb Breaded Potatoes
- Pita Chips
- Vegan Breadsticks
- Vegan Millet Patties
- Puff Pastry Appetisers
Our unusual secret ingredient in our sweet chilli jam is bell pepper, which really adds to the bright colour of our jam and neutralises (slightly) the spiciness of the chillies in the mixture.
How to make quick and easy sweet chilli jam
To make this sweet chilli jam you will need 1 red bell pepper, 2 large red chillies, 100g (1/2 cup) sugar, 100ml (7 tbsp) water, 100ml (7 tbsp) rice vinegar.
You can replace the rice vinegar with normal white vinegar, but the result will be sourer. If possible, do use rice vinegar as the sweet chilli jam will be perfectly balanced.
You should NOT replace the red bell pepper with any other. You can, however, use a red pointed sweet pepper instead.
Don't replace the red chillies or the result will be a weird, unappetising colour. If you use red chillies the sweet chilli jam will be bright red and inviting.
To make the sweet chilli jam, simply add all ingredients in a non-stick pan. I use a non-stick deep frying pan simply because I find it easier to stir and see the jam. Besides, a larger surface aids with the thickening a little.
Bring everything to a gentle boil, then reduce the heat to low and simmer for 15 minutes. When ready, transfer everything to a blender and blend until you get a smooth liquid.
Transfer the liquid back to the pan, bring to a gentle boil, reduce the heat, and simmer on low-medium for another 10-15 minutes until the mixture becomes thick and sticky. Remove from the heat, allow it to cool slightly, then transfer to a jar and keep refrigerated. Consume within a month.
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This recipe usually yields around 130-150 g of sweet chilli jam. You can also make more sweet chilli jam in one go, just make sure to keep the ratio of the same ingredients. To get around 400-450 g sweet chilli jam, simply triple the ingredients and follow the same instructions.
It's important to note, however, that it will take slightly longer for it to become thick and sticky when you cook a larger batch, so make sure you give it an extra 10-15 minutes and keep an eye on it so it doesn't stick to the bottom of the pan.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.