This easy sweet chili jam is a must-have recipe for your kitchen. Ready in about 30 minutes, it balances sweetness and heat with garlic, ginger, lime, and fish sauce. Use it to brighten salads, sandwiches, grilled dishes, and cheese boards, or serve it as a dipping sauce. It stores well in sterilized jars and makes a thoughtful homemade gift.
Traditional jam can take hours to reduce and requires careful jar sealing. This version skips the long boil. Simply blend chilies with garlic and ginger, then simmer the mixture with sugar, vinegar, and seasonings for roughly 25–30 minutes until thick and glossy. No long, full-day preserving process is needed—just straightforward steps and big flavor.
I use this jam a lot because it’s so versatile. Here are a few popular uses:
- Add it to salad dressings for an easy sweet-chili vinaigrette.
- Drizzle over grilled or roasted chicken and fish for a glossy finish.
- Stir a spoonful into peanut satay sauces or noodle dishes for extra depth.
- Serve as a dipping sauce for dumplings, potstickers, or crispy appetizers.
- Spread it in sandwiches or grilled cheese for a sweet-spicy contrast.
Why You’ll Love this Sweet Chili Jam
- Quick: Ready in about 30 minutes—no long simmering or complicated steps.
- Balanced flavor: Sweet and mildly spicy with aromatic garlic, ginger, lime, and savory umami from fish sauce.
- Extremely versatile: Works in dressings, bowls, sandwiches, on cheese boards, and as a dip.
- Great for gifting: Keeps for months when stored in properly sterilized jars and is easy to scale up for multiple gifts.
Ingredients You’ll Need
- 1 whole head garlic, cloves peeled
- 2 oz (60 g) fresh ginger, peeled and roughly chopped (or 2 tbsp ginger paste)
- 6 long red chilies, de-seeded and roughly chopped (keep seeds if you prefer it spicier)
- Zest of 2 limes
- 2 1/4 cups (450 g) superfine/caster sugar
- 1/2 cup rice vinegar
- 1/3 cup water
- 3 tablespoons fish sauce (or vegan alternative)
- 1 teaspoon light soy sauce (or tamari)
Equipment:
- Food processor, chopper, or blender to make the paste
- Sterilized glass jars for storage (or a clean airtight container to refrigerate if not sterilizing)
Notes on ingredients: Long red chilies are often milder than short ones; taste a bit before using if you’re unsure. Fish sauce adds savory depth without fishiness—substitute 1 tbsp light soy sauce plus 1 tbsp lime juice if you prefer a vegan or fish-free option. Rice vinegar keeps the flavor bright; apple cider or white wine vinegar can be used if needed.
How to Make Sweet Chili Jam
Below is a simple step-by-step overview. The method is straightforward and forgiving—stir occasionally and watch for the jam to thicken and become glossy.
- De-seed and roughly chop the chilies (or leave seeds in for more heat).
- Peel garlic and roughly chop the ginger.
- Add garlic, ginger, and chilies to a food processor and blitz into a coarse paste.
- Transfer the paste to a large pot and add lime zest, sugar, rice vinegar, water, fish sauce, and soy sauce. Stir over medium heat until sugar dissolves.
- Reduce heat to medium-low and simmer, stirring occasionally, for 25–30 minutes. The mixture should reduce by about one-third and become thick, sticky, and deep red.
- When thickened and glossy, remove from heat.
- Spoon the hot jam into warm, sterilized jars, leaving a little headroom. Seal and allow to cool. Store unopened jars at room temperature; refrigerate after opening.
How to Sterilize Glass Jars
Sterilizing jars properly is important if you plan to store preserves at room temperature. Once jars are opened, keep them refrigerated.
- Wash jars and lids in hot, soapy water and rinse well. Place them upright on a baking tray—do not dry them fully.
- Heat the oven to 320°F (160°C fan) or 340°F (170°C conventional). Place the tray of jars in the oven for 20 minutes, then turn the oven off and leave them inside until ready to fill.
Alternative: Run jars through an empty dishwasher on the hottest cycle. Important: remove any rubber rings before heating, and avoid sudden temperature changes—don’t pour hot jam into cold glass or the jar may crack.
Five Ways to Use Chili Jam
- Make a sweet chili dressing for chopped or leafy salads.
- Glaze halloumi or other grilled cheeses for a summery appetizer.
- Spread in a grilled cheese sandwich for a sweet-spicy contrast.
- Drizzle over poke bowls, grilled fish, or baked salmon for flavor and shine.
- Use as a dipping sauce for potstickers, dumplings, or crispy finger foods.
Sweet Chili Jam FAQs
This recipe tends to be mild because the sugar softens the heat. If you want less spice, reduce the number of chilies or substitute one chili with a chopped red bell pepper.
How long will the chili jam keep?
When stored in properly sterilized jars, unopened chili jam can keep for months at room temperature. After opening, refrigerate and use a clean spoon each time—then it will last for months in the fridge.
Can I reduce the sugar in the chili jam?
Reducing sugar will affect texture and shelf life. Sugar helps thicken and preserve the jam. If you reduce it, expect a looser, less jam-like consistency and shorter storage time.
Do I have to use fish sauce?
Fish sauce adds a savory umami note. If you prefer not to use it, replace it with 1 tablespoon soy sauce (or tamari) plus 1 tablespoon lime juice for a similar depth of flavor.
Like this Recipe? More Sauce Ideas
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Easy Loaded Festive Bread Dipping Oil
Speedy Ginger and Scallion Sauce (4 Ingredients)
2 Minute Gochujang Aioli
If you try this recipe, I’d love to hear how it goes—leave a rating or comment where you found the recipe, and consider sharing a photo on social media if you enjoy making it. Seeing recreations is always rewarding.
Recipe Summary
Title: Easy Sweet Chili Jam (30 Minutes)
Total time: 30 minutes
Yield: About 2 cups (approximately 500 ml)
Category: Sauces
Method: Stove top
Cuisine: Asian-inspired