Malay Chile Jam

This jam is a wonderful accompaniment to bread and sharp cheeses and can be made with almost any medium-hot chile. (Do not use habanero or Scotch bonnet chiles.) Green chiles are fine, but red chiles produce a spectacular color. Wear thin latex or rubber gloves when handling chiles to prevent any skin irritation, and remember to keep the gloves away from your face and eyes.

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  • Servings: MAKES ABOUT 1/2 CUP

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  • 1 small onion, quartered and thinly sliced
  • 1/2 cup sugar
  • 1/3 cup minced seeded medium-hot chiles, such as jalapeƱos or serranos
  • 1/4 cup minced red bell pepper
  • 1/4 cup water
  • 1/4 lemon, cut into 2 wedges and seeded
  • Large pinch of salt

How to make this recipe

  1. Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring often, until the jam thickens and registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon wedges. Pour the jam into a clean jar or container and refrigerate for up to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently simmering water before serving.

Contributed By Published May 1998

487030 recipes/malay-chile-jam 2013-12-06T23:36:15+00:00 Jenna Holst fall|summer|african|asian|southeast-asian|dips-and-spreads|sauces-and-condiments|fast|make-ahead|vegetarian may-1998,malay chile jam,spicy jam,South African food,Jenna Holst,bell peppers recipes,malay-chile-jam 487030

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