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.Plus: More Appetizer Recipes and Tips

Jenna Holst
May 1998

Gallery

Recipe Summary

Yield:
MAKES ABOUT 1/2 CUP
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement
Advertisement