Fresno Chile Jam

Preparation info
  • Makes about

    1 cup

    • Difficulty


Appears in
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)


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