guest1957 Posted August 27, 2012 Report Share Posted August 27, 2012 I have just made this recipe: http://www.nigella.com/recipes/view/chilli-jam-2692 using two habaneros and a variety of other red chillies including a slice of naga. I added the juice of a lime towards the end as well. So far it is looking good. Quote Link to comment Share on other sites More sharing options...
guest1957 Posted September 20, 2012 Author Report Share Posted September 20, 2012 (edited) Ok, I've made this again using home grown Scotch Bonnets and a variety called F1 Super Chilli (http://sowchillies.c...r_chilli_f1.htm). I have also made some modifications, my recipe and process: Ingredients 150g Red Pepper Cored and Seeded 150g Mixed Red Chillies (A mixture of a very hot variety such as Scotch Bonnet or Habanero with a medium variety like Cayenne works well) 1kg Jam Sugar 500ml Cider Vinegar 100ml Distilled White Vinegar Juice of 1 Lime Method 1. Place two side plates in the freezer. 2. De-seed chillies and red pepper removing all stalks etc. Cut into chunks and place into food processor with metal blade. 3. Blend chillies and peppers until finely chopped 4. Place vinegar and sugar in a heavy bottomed pan and dissolve sugar over low heat without stirring 5. Add chopped chillies and peppers to sugar and vinegar mix, slowly bring to boil and then boil hard for three minutes. After three minutes add the lime juice and continue to boil for a further two minutes. Remove from heat. 6. After the initial five minute boil, remove a frozen plate from freezer and put a teaspoon of jam on plate. Time for one minute. If after one minute the jam has set on the plate set aside. If not, boil hard for another five minutes and re-test using another frozen plate. When the jam has reached setting point set aside (off the heat) for 40 minutes. 7. After 40 minutes has elapsed stir jam to distribute flecks of chilli, pour into sterilised jars using a funnel and seal with lids. 8. Allow to cool and set overnight and then enjoy! Edited September 21, 2012 by guest1957 Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted September 21, 2012 Report Share Posted September 21, 2012 Top man - My F1's and habaneros are coming out nicely at the moment so I'll give this a wee try Quote Link to comment Share on other sites More sharing options...
sky gipsy Posted September 21, 2012 Report Share Posted September 21, 2012 It's good isn't it! Yours is very similar to the recipe I posted some time ago, but I use a lazy way of setting it by adding 3 oz (85 mls) of liquid pectin after 10 mins of simmering, then boil hard for 2 mins & Bobs your Uncle....perfectly set every time. I tend to have this on & in everything. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted September 21, 2012 Report Share Posted September 21, 2012 That looks really good. Is it a subtle heat? Quote Link to comment Share on other sites More sharing options...
guest1957 Posted September 21, 2012 Author Report Share Posted September 21, 2012 That looks really good. Is it a subtle heat? Fairly, most people would cut down the habanero/scotch bonnet from the amount I used, however the lime/vinegar/sugar all help to moderate the heat. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted September 21, 2012 Report Share Posted September 21, 2012 I think I'm gonna make me some o' that. Quote Link to comment Share on other sites More sharing options...
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