Fresno Chile Jam

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

The Fresno chile is still a relatively unsung hero in the chile world, but I am hoping to change that. It is similar in color and appearance to the red jalapeño, but the flavor is a bit milder and fruitier. I love using them fresh in soups and stews and pickled in jams and relishes.


  • 1 pound (455 g) Fresno chiles, stems and seeds removed (25 to 30 chiles)
  • 2 cups (480 ml) apple cider vinegar
  • ½ cup (100 g) sugar
  • 2 teaspoons kosher salt


Put the chiles in a food processor and pulse a few times until minced.

Combine the vinegar, sugar, salt, and minced chiles in a small saucepan over high heat and bring to a boil. Lower the heat to medium and continue cooking, stirring occasionally so the bottom does not scorch, until the mixture is reduced by half and has become jam-like, about 30 minutes.

Transfer the jam to a bowl and let cool to room temperature. Cover and refrigerate until cold. The jam will keep, tightly covered in the refrigerator, for up to 2 weeks.