Preserving Chillies: Oils, Jams & Freezing
Autumn brings the final, fiery flush of chillies from garden and greenhouse—but what do you do with handfuls or even buckets of hot peppers? The good news: chillies are easy to preserve for winter use. From infused oils to spicy jams and simple freezing, here’s how to save your chilli harvest for bold flavor all year long.
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1. Chilli Oil: Flavor Burst for Drizzling & Dipping
Safety first: Pure fresh chillies in oil (without acidifying) can potentially harbor bacteria—store in the fridge and use within 2 weeks. For longer life, dry your chillies first.
Quick Chilli Oil Recipe
- Wash and dry chillies completely (use gloves for hot varieties).
- Slice or lightly crush, removing seeds if desired.
- Place in a clean, dry bottle and cover with a mild olive or sunflower oil.
- Add extras: garlic cloves, rosemary sprigs, or peppercorns for extra flavor.
- Infuse in the fridge for 3–5 days; strain into a clean bottle.
- Store in the fridge; use for drizzling on pizza, pasta, or roasted veg.
2. Chilli Jam: Sweet, Spicy, and Versatile
Basic Chilli Jam Recipe
- 500g ripe chillies (mixed colors/heat), 500g red peppers, 1kg sugar, 600ml cider vinegar, 1 thumb ginger, 4 garlic cloves.
- Whizz chillies/peppers with ginger and garlic in a food processor. Pour into a pan with sugar and vinegar.
- Boil until mixture reaches setting point (about 20–30 minutes); test on a cold plate.
- Pour into sterilised jars, seal, and cool.
- Great with cheese, as a sandwich spread, or a glaze for meats.
3. Freezing Chillies: Quick and Easy
- Wash and dry chillies.
- Slice, chop, or freeze whole (remove stems for less mess).
- Spread on a baking tray, freeze until solid, then store in freezer bags.
- Use straight from frozen—no need to thaw—for sauces, stir-fries, salsas, or chutneys.
4. Other Preservation Ideas
- Drying: Thread onto string and hang in a dry, warm spot, or use a dehydrator. Store in jars and crumble as needed.
- Pickling: Slice and pack into jars with vinegar, salt, garlic, and spices. Great for sandwiches and tacos.
Bonus Tips
- Wear gloves when handling fiery varieties.
- Label everything with date and variety/heat level—it all looks similar once stored!
- Chillies keep best when processed or frozen right after picking.
Wrapping Up
From feisty oils and sweet-hot jams to frozen and pickled stash, preserving chillies lets you savor summer’s fire throughout the coldest months. Try a few methods and discover which works best for your cooking and spice level!