Tag Archives: chilli jelly

Today we jamm’d

Well, Chilli Jamm’d or jellied, depending on how you look at it.

Have been a bit absent with the festivities, so thought I’d pop back briefly. I haven’t made chilli jam/jelly in a while. I had wanted to make some for Christmas, and didn’t get around to it. I did manage to find a small amount that had been hidden in the pantry, for my Boxing day Brunch. A roast dinner toastie. It just had to be done. Plus there is a cheese board floating around that would benefit from the chilli jam.

For those of you not familiar with it, I use the nigella chilli jam recipe. I have however adapted it a little since. I was also slightly bereft of a working jam thermometer today. The one  have, no longer hits beyond 100 for some reason. I try and use it today, though, it got to 100. I used 2 large yellow sweet peppers, three scotch bonnet peppers, yes, three. And a fair bit of ginger. As well as 650 Ml of Cider vineger and 1lb of jam sugar.As per the recipe, sugar and vinegar was placed into the maslin pan. On a a low heat, and not stirred. Once the sugar was dissovled, I added the blitzed mix of peppers and ginger. I wore rubber gloves through out! I know what happen when you don’t wear the gloves. It hurts.

This mixture was then brought to the boil, and the thermometer managed to hit 100, and wouldn’t any higher. I am told though, that the wobblyness doesn’t matter. That I should aim for gloop more than anything. Cooled slightly, I then ladled into jars. It then cools, to set and have a solid wobble gloopiness to it. It’s not yellow, as you would expect. I think that’s because I did put two large sweet peppers in.With one pepper, it does definitely have less colour.

Jam is sat cooling, so we shall see later how gloopy set it is.

Breaking in the jam pan

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This afternoon I have got around to breaking in the newly acquired jam pan. The first round involved making red scotch bonnet and yellow sweet pepper jelly. This is recipe I have used before, namely the nigella chilli jelly one. Can be found in your nearest search engine!

The second round was having a go at making aubergine and mint chutney. The homegrown elements of this were onions, garlic and Mint. All popped into the maslin pan with vinegar, sugar, chillies, onion seed, cumin and coriander seeds as well as some mustard seeds. Even managed to get a steam burn from uncovering it! Will leave it cure for a bit before tasting. Whilst cooking it had a wonderful herby and focaccia like smell.