Chilli Jam and jelly

zippychick

thats a shame!!! That recipe is so tasty. it doesn't set like normal jam, mine always is a bit runny? Ive merged this with our chilli jam thread

Sambucus_Nigra

louise3965 wrote: »

Well what a disaster that was. Hasn't set, cost a fortune in sugar and vinegar and blows your brains out. PTA Autumn Fair I think

I deliberately don't let it set; I call it Chilli Drizzle Sauce and it's the most popular thing I make. I have to hide it just so people don't ask for extra bottles when they pop round.

CupcakeLisa

I have a recipe for chilli jam i would like to make for xmas but it requires apple pectin but my local tesco morrisons and coop dont have it

Lisa

tracey12_2

Could you use jam sugar as this contains pectin in it already.

There is a recipe from Nigella http://www.nigella.com/recipes/view/chilli-jam-2692

it is made with jam sugar and cider vinegar which is widely available.

HTH

Tracey

CupcakeLisa

i have preserving sugar so im gonna go with the nigella recipe instead

burfop

Can anybody help out,had the recipe for chilli jam as seen on gmtv but unfortunately have lost it , my wife would love to make it again.

Sambucus_Nigra

If you look at this thread, it's in one of the first posts.

burfop

Yes thanks for the reply but the gmtv link is not active, we have even e-mailed gmtv and they no longer have the recipe, just hoping someone might have written it down:o

billieboy_2

I think I've got it in my collection - will route it out for you.

billieboy_2

Chilli Jam

Ingredients

This makes enough for 6 x 250ml jars
250g large red chillies
2 large red peppers
1kg jam sugar
600ml white wine vinegar

Method

Wash your jam jars in hot soapy water then rinse well. Place the jars upside down in an oven preheated to 100 degrees to sterilise.

Roughly chop up the chillies and place in a food processor. Remove the core and seeds from the peppers and roughly chop and add to the chillies. Pulse the food processor so that the peppers and chillies are finely chopped.

Place the sugar and vinegar into a heavy based pan over a medium heat. Allow the sugar to dissolve before you add the pepper mixture. Stir well and allow it to come up to the boil and then turn the heat down to a simmer for 20 minutes or so or until it reaches 105 degrees on a jam thermometer.

Carefully pour the jam into your sterilised jars, preferably using a jam funnel then carefully place a wax paper lid on top of the surface followed by a lid. Leave to cool before using. This will keep in the cupboard for 3-6 months.

I have to say I've had some I made about October 2010 and it's still okay.:)