Nigella's chilli jam

Kelly-Lou

I made this last year and it tasted very vinegary, what did I do wrong as I would love to make it again it was so easy and quick.

Mme.Hibou

How weird that you've bumped this thread today, I was reading it earlier as I made mine this morning (I doubled the recipe) It's made 6 500ml jars. It hasn't totally set though and looks a bit runny.

Sambucus_Nigra

Kelly-Lou wrote: »

I made this last year and it tasted very vinegary, what did I do wrong as I would love to make it again it was so easy and quick.

Not enough sugar?

Mme.Hibou wrote: »

How weird that you've bumped this thread today, I was reading it earlier as I made mine this morning (I doubled the recipe) It's made 6 500ml jars. It hasn't totally set though and looks a bit runny.

Not enough cooking? Did you use jam sugar?

I've got a plethora of ripe chillis - red, green, yellow, orange and black - and will be making my second lot since August this weekend; I deliberately make it slightly less 'set' than jam so and put it back into the vinegar bottles to make drizzle sauce.

elysia2003

Kelly-Lou wrote: »

I made this last year and it tasted very vinegary, what did I do wrong as I would love to make it again it was so easy and quick.

Mine was vinegary too. It tasted fine for the first week or two, but after that I couldn't eat it. ( that's including the unopened jars too).

Mme.Hibou wrote: »

How weird that you've bumped this thread today, I was reading it earlier as I made mine this morning (I doubled the recipe) It's made 6 500ml jars. It hasn't totally set though and looks a bit runny.

It doesn't totally set. It's more like a conserve consistency, than a jam.

lizzielondon

hey guys

i quite fancy making some edible christmas presents, but i'm not sure how to sterilise jars so they stuff will keep properly, any simple simple tips for a newbie?

what about if I buy new jars? is that the best thing to do? any tips on where is good to get these from?

is it hard?? I've never tried!

Dex

lizzielondon wrote: »

hey guys

i quite fancy making some edible christmas presents, but i'm not sure how to sterilise jars so they stuff will keep properly, any simple simple tips for a newbie?

what about if I buy new jars? is that the best thing to do? any tips on where is good to get these from?

is it hard?? I've never tried!

Hey Lizzie

You steralise jars using boiling water - I just fill mine up and also put the lids in it and leave for a few minutes, however a lot of the books say the best and easiet way is to put your jars through the dishwasher.

Even new jars will need to be steralised so you don't need to buy them. I make a lot of chutney and never have enough jars so I usually buy mine from jamjarshop.com they're not a bad price and the service is always good I often pick up my jars from the sale section. My advice if you buy jars is not to get them too big as you will find a whole batch will only fill one large jar in some recipes!

Good Luck!

julie03

i buy value lemon curd for my jars only about 44p and i make toppers for the lids.

Kelly-Lou

I think I am going to try the other chilli jam recipe this year along with the red onion marmalade. I also found a recipe for a really quick/easy chutney so I will try that this week. What size jars do you use? I saw the Jam Jar Shop and was even thinking of doing a course with them

lizzielondon

Dex wrote: »

Hey Lizzie

You steralise jars using boiling water - I just fill mine up and also put the lids in it and leave for a few minutes, however a lot of the books say the best and easiet way is to put your jars through the dishwasher.

Even new jars will need to be steralised so you don't need to buy them. I make a lot of chutney and never have enough jars so I usually buy mine from jamjarshop.com they're not a bad price and the service is always good I often pick up my jars from the sale section. My advice if you buy jars is not to get them too big as you will find a whole batch will only fill one large jar in some recipes!

Good Luck!

Thanks very much for your help & thanks for that web address they look perfect

I've looked at a few chutney recipes and they say to store for 2/3 months in a cool cupboard before eating so I suppose I have just enough time?

Thing is though how am I supposed to know if I've made something which actually tastes good until it's too late?

Thanks again x

Sambucus_Nigra

Ok - I'm just about to make an 8 cider vinegar bottle vat of this - stinky house alert.