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Chilli, Ginger and Lemon Rind Jam

By: Ramona Cuisine from
Chilli Ginger and Lemon Rind Jam
Chilli Ginger and Lemon Rind Jam

"Oh, I cannot tell you how much I love this chilli jam with ginger and lemon zest. The colour!! Ah, oh!! Amazing! The flavours!! Ah, oh!! Divine! The simplicity!! Ah, oh!! Easy peasy!! Simple things never fail to imress, right? This flavoursome and so colourful piquant jam only contains ginger, chillies, lemon rind and honey. It is a jam totally made in heaven. It is a must have at all times. They are also rich in minerals like Potassium and Copper but since we don’t eat a lot of chillies (unless you are like me a proper chilli head) their contribution to our daily intake is fairly minimal."

NotesMixed chillies ? and peppers - well, it really depends on how spicy you want the jam to be. It also depends on what type of chillies you are using. Go for all the chillies and peppers that you know. You do want to control the heat level after all. I normally use 3-4 types. I use the tiny green and red chillies that are normally pretty hot, I use the big red Thai chillies, Turkish type and the Kapia.
There is no need for the jam to be stored in the fridge before opening the jar but only after.
The sugar can be replaced with honey, just like my mum used to make it but I have also used agave syrup or cane sugar.
Sugar or honey quantity... you can choose to change the quantities according to how sweet you want it to be- for me this is perfect but it is also because it does not last very long before it gets devoured so I don’t need excessive amounts of sugar. If you think it will take a while to consume it, you can add more sugar- it will preserve better.

Preparation Time5 min

Cooking Time15 min


  • 350 g mixed chillies and peppers*
  • 120 g coconut sugar *
  • 2 tsp fresh ginger grated or finely shredded *
  • 1 tsp lemon zest from 1/2 lemon *
  • 100 ml cider vinegar organic with mother
  • 1/4 tsp freshly ground pepper added at the very end
  • 1 pinch salt
  • 1 tsp lemon juice


  1. Wash and slice the small chillies and chop the peppers. Please drain or tap with a kitchen towel for any water droplets.

  2. Sterilise the jar(s) - see recipe note how

  3. Place all chillies in a pan or a pot on medium fire. Add the salt, sugar and the vinegar. You can add 1-2 tbsp water if you wish to end up with a little more syrup. I did not add any water this time.

  4. Cook for about 10-15 min uncovered on medium heat.

  5. Add the ginger and the lemon zest, mix and allow to cook for a further 3 min uncovered. The syrup texture should be one of a runny honey.

  6. Take some syrup out on a plate, allow it to cool slightly and if it splits when you draw a line with your finger thought the middle of the syrup it should remain split, it is ready. It will thicken more after. Be careful and keep a good eye on it, don’t go away while making it as it can caramelise fairly quick. The heat should be meduim to low.

  7. Once you have decided it’s ready, have a steralised jar or two smaller ones ready and transfer it carefully into these. Close with the lid and wrap into a towel so it will slowly cool down.

  8. Squeeze a dash of lemon juice and give it a nice grind of freshly ground black or red peper at the very end just before turning the heat off.

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