Chilli Jam and jelly

sooty&sweep

Hi
I made some chilli jam a few weeks ago but unfortunately I didn't add enough pectin so it didn't set.
I've now got hold of some more pectin.
Is there any reason why I can't reboil the jam and add more pectin so that it sets ?
Thanks
Jen

krustylouise

I have searched the Internet and there are people saying that they would reboil and add more pectin, I haven't any personal experience with this hope that helps

babyshoes

The flavour tends to be a little less intense when you re-boil jams/jellies etc, but there is no reason not to if it will avoid waste.

We sometimes find that partly set jam is actually ok to use - i'd rather have slightly sloppy jams/jellies than overly firm ones, so try using some before you decide to re-boil it.

daisiegg

It may firm up in the fridge...I make Nigella's chilli jam every year and it is really runny when you put it in the jars (more like dipping sauce than jam!) but after you have opened a jar and start to keep it in the fridge, it firms up to a perfect consistency.

-taff

I just re did mine last night. I'd added pectin - hadn't set at all, so i added the juice of a lemon and reboiled. It went down from 5.5 jars to 4.5 jars, and it's firm now.
And very very hot.....

zippychick

ive mrged this with our chilli jam thread.

Zip

zippychick

is anyone making chilli jam this year? i change nigellas quantities slightly to make it hotter so make smaller batches of hotter stuff. I also leave the peppers out!

Recipe link

My quantities are per batch - 160g red chillis, 400ml cider vinegar,2/3 kilo jam sugar

bossymoo

Ooh I need to do this! How is it mid-December and I haven't made the chilli jam yet?
And I only use chillies, vinegar and jam sugar too.
It's lush!
<that is my job for tomorrow >

Blue_Choo_Choo

cardiogirl wrote: »

IMHO, this is the best chilli jam recipe ever :j
2 -4 chillies depending on taste
4 cloves garlic
1 thumb size piece of ginger - shredded
750g tomatoes
2 tablespoons fish sauce
100ml red wine vinegar
300g sugar

Put half the tomatoes, fish sauce, vinegar, garlic, chilli & ginger in blender or food processor & blend.
Chop the rest of the tomatoes & mix with the sugar & blended mix.
Bring to the boil & simmer for 1-1.5 hours
Leave to cool for about 30mins & put into clean warm jars.
This doesn't make much, about 3 jars, but is well worth it.

I made this today. It was delish. Thank you for sharing.