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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  1. 1 small onion, quartered and thinly sliced
  2. 1/2 cup sugar
  3. 1/3 cup minced seeded medium-hot chiles, such as jalapeños or serranos
  4. 1/4 cup minced red bell pepper
  5. 1/4 cup water
  6. 1/4 lemon, cut into 2 wedges and seeded
  7. Large pinch of salt
  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.