Chilli Jam and jelly

MandM90

kerri_gt wrote: »

I had exactly the same thing with my Nigella chilli jam - I wish it would have said in the recipie that it is a jam on the runny side - I worried for ages about it. Not actually used my jar yet (the one I kept for myself) but hope it was ok as the others were given away for prezzies too!

Know what you mean about the 'after effect' of chillis - I've rubbed my eyes several times after chopping the little blighters....:eek: Luckily my wonderful brother bought me a mini-chopper for xmas so that should be a thing of the past.

I boil the jam for 5 mins extra, then take little bits out and blow on a plate until they start looking like jelly. It'll then be quite running while warm (I decant it then so jars seal well) but it should set in the jar, but for even distribution of chilli flecks you have to keep shaking vigorously to even them out.

Mmmm I love it with cheese Going to make another batch tomorrow for friends we are seeing at the weekend.

billieboy_2

MandM90 wrote: »

I boil the jam for 5 mins extra, then take little bits out and blow on a plate until they start looking like jelly. It'll then be quite running while warm (I decant it then so jars seal well) but it should set in the jar, but for even distribution of chilli flecks you have to keep shaking vigorously to even them out.

Mmmm I love it with cheese Going to make another batch tomorrow for friends we are seeing at the weekend.

You have to be a bit careful not to over boil it though. I over boiled my last batch and it's like a jelly cube before you add water to it! And I had a problem with the chillies rising to the top of the jar. I think I preferred my previous batch when it was a bit runny.;)

CupcakeLisa

i dont have jam sugar and my tesco dont sell it - how can i make chilli jam without it? my tesco also dont have pectin

burfop

Thankyou so much Billieboy,we found that recipe was by far the best and easiest,will certainly write it down now......

daisiegg

I have tried to make Nigella's chilli jam twice and I think I'm struggling with defining a 'rollicking boil'! The first time I made it, it set rock hard - I couldn't get it out of the jar and had to throw it away, jar and all the second time (because I was determined to do it) I kept it on a much lower simmer and it is ok, but really too runny to be called 'jam'. Still tastes yummy though...

p4tti

CupcakeLisa wrote: »

i dont have jam sugar and my tesco dont sell it - how can i make chilli jam without it? my tesco also dont have pectin

Hi CupcakeLisa

You can use apples which have lots of pectin.

Roughly chop 1.5/2 kg apples (I recently used crab apples from the garden) skins on pips and cores in. Boil up in a pan with 500ml of white wine vinegar and 500ml water until the apples are really soft.

Strain the apples, don't push them through just let them strain on their own, you just want the juice not the mush.

Then measure the liquid and add 1lb of granulated sugar per pint of liquid, add chilli to taste, back onto the heat stirring all the time until the sugar has melted, bring to a rolling boil and keep stirring until thickened (takes a while). Test for setting with a drop on a cold plate then bottle as for other recipes.

I have been using this method for years and it never fails, hope it helps.

MandM90

billieboy wrote: »

You have to be a bit careful not to over boil it though. I over boiled my last batch and it's like a jelly cube before you add water to it! And I had a problem with the chillies rising to the top of the jar. I think I preferred my previous batch when it was a bit runny.;)

Eek! I'll be careful I don't do that! My last batch was so nice, I hope it wasn't a fluke from what others are saying. Hopefully if I keep testing little blobbies and then taking it off the heat as soon as they start looking like jelly I should be ok.

LandyAndy

I made this one this autumn.

http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam

Except I put all the chillies I had left in (maybe 50 including some scotch bonnets). Hot, hot, hot but it was easy to make and set well. I still have some in the fridge.

zippychick

Nigellas recipe is failsafe for me every time

Ive merged this with the chilli jam thread

Zip

Alikay

I've been have a dig around at the back of my cupboard and unearthed a few odd n ends that I've received as gifts and in hampers etc. Its mainly the usual fancy tea, salad dressings etc, which I'll endeavour to use up before the "use by" dates. There's also a jar of posh looking Chilli Jam, though and I haven't a clue what to do with it - have a feeling it wouldn't be too nice spread on scones with a dollop of cream!

Any ideas of what to do with it, please?:)