What are Fresno chiles?
Fresno chiles are small, tapered, thin-fleshed peppers that look a lot like red jalapenos. They are picked green and then ripen to a bright red, and the red ones are what most jam recipes call for. The flavor is fruity and slightly smoky, with medium heat.
Which is hotter, jalapeno or Fresno? They overlap, and both land in the same general range on the Scoville scale, so individual peppers matter more than the variety. Many cooks find Fresnos a touch hotter and fruitier, and because their walls are thinner and they ripen red, they make a prettier jam. Where the heat sits in any pepper depends on the seeds and white ribs, so keep or remove those to adjust.
If you cannot find Fresnos, red jalapenos are a common stand-in.
Two routes: pectin or cooked down
Chili jam can be made in two ways, and both are refrigerator or freezer jams:
- Pectin jam. Made with commercial pectin and vinegar for a firmer set.
- Cooked-down jam. Cooked down with sugar and vinegar, with or without a natural thickener such as tomato, apple, or gelatin.
Neither version is for shelf storage. Peppers are low-acid, and a shelf-stable pepper preserve depends on a balance of peppers, acid, and sugar that has been checked in a lab. These Fresno recipes have not been tested for canning, so do not water-bath can them. For a shelf-stable pepper jelly, use the exact ratios from the pectin maker’s tested recipe, such as our jalapeno jelly with Sure-Jell.
Fresno chili jam with pectin (refrigerator or freezer)
This version borrows the structure of a standard powdered-pectin pepper jelly, with Fresnos taking the place of the jalapenos and red bell peppers replacing both colors of bell pepper. It is not a tested canning formula. Keep the total volume of chopped pepper the same.
Makes roughly 5 to 6 half-pint jars.
- 3 cups finely chopped red bell pepper, seeded
- 1 cup finely chopped Fresno chiles, seeded (about 8 to 12 chiles depending on size)
- 1 cup apple cider vinegar (5% acidity)
- 1 box (1.75 oz) powdered fruit pectin, such as Sure-Jell Original
- 1/2 teaspoon butter, optional
- 5 cups granulated sugar, measured into a separate bowl
Your pectin box insert always takes priority for the set. If it differs from what is written here, follow the insert for the pectin steps.
Method
- Wash half-pint jars or freezer-safe containers and lids in hot, soapy water.
- Wearing gloves, stem and seed the peppers. Pulse in a food processor until finely chopped, but not pureed. Measure after chopping.
- In a large, tall pot, stir together peppers, vinegar, pectin, and butter. Bring to a full rolling boil over high heat, stirring constantly.
- Add all the sugar at once. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim any foam.
- Ladle into clean jars, leaving 1/2 inch of headspace for freezing (1/4 inch if refrigerating only). Wipe the rims and put on the lids.
- Cool at room temperature for no more than 2 hours, then refrigerate or freeze. Do not process in a canner and do not store at room temperature.
- The jam can take a day or longer to finish setting in the refrigerator.
Refrigerator version without pectin
If you want a quick jar for the fridge, a cooked-down chili jam is simple and forgiving. A reasonable starting point:
- 4 large red bell peppers, seeded and cut up
- 6 Fresno chiles, with some or all seeds removed
- 1 medium ripe tomato, cored, for body and natural pectin (optional)
- 2 garlic cloves (optional)
- 1 to 1 1/2 cups sugar
- 3/4 cup red wine vinegar or apple cider vinegar
- 1/2 teaspoon salt
Pulse the peppers (and tomato and garlic, if using) until finely chopped. Simmer with the sugar, vinegar, and salt over medium heat, stirring often, until the mixture reduces and becomes thick and sticky. This often takes 30 to 50 minutes. To test the set, put a small spoonful on a plate that has been chilled in the freezer. Push it with your finger after a minute: if it wrinkles and holds a trail, it is ready. The jam thickens more as it cools.
Pack in clean jars, cool, and refrigerate. These amounts are a starting point, not a tested canning formula, so do not water-bath can this version.
Do you need pectin for chili jam?
Not necessarily. Chili jam is often cooked down with sugar until it thickens, and some versions use tomato, apple, or a little gelatin to help. The tradeoff is storage. A pectin-free jam can be delicious but is a refrigerator or freezer product, and it will usually be looser and more syrupy. If you want shelf-stable jars, use a tested recipe from the pectin maker or the National Center for Home Food Preservation. For more on skipping packaged pectin, see our guides to jalapeno jam without pectin and habanero jelly without pectin.
Storage
- Refrigerator: Keep in a clean, covered jar in the refrigerator and use within a few weeks. These jams are not for shelf storage.
- Freezing: Both versions freeze well in small containers with a little room for expansion. Thaw in the refrigerator.
What do you use Fresno chiles for?
Beyond jam, Fresnos are used fresh in salsas, sliced raw on tacos and pizza, in hot sauce, and in quick pickles. They are also a common choice for fermenting; see our guide to lacto-fermenting peppers. Use them anywhere you would use a jalapeno but want a little more fruitiness and color.
Serving ideas
- Spoon over cream cheese or goat cheese with crackers.
- Add to a grilled cheese or a breakfast sandwich.
- Use as a glaze on chicken, shrimp, or pork chops.
- Serve with sharp cheddar, brie, or ham on a cheese board.
- Stir into mayonnaise for a quick spicy sandwich spread.
Troubleshooting
- Too runny: Wait a day or two for pectin jam to finish setting in the refrigerator. For refrigerator jam, simmer it further and re-test.
- Too hot: Remove all seeds and ribs, or replace some Fresnos with more red bell pepper.
- Dull color: Overcooking can darken the jam. Keep boil times to what the recipe states.