John Bamber's Chilli Jam Recipe: Difference between revisions
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I wash, top and tail the chillies then freeze them for a couple of weeks before I make the jam put them in a processor and liquidise them to a puree as this saves having to strain the bits out. Add to liquid and simmer/boil for half an hour or so. Skim any surface scum off. put a little of the jam on a chilled dish, if after a minute or so the jam wrinkles when you push your finger through it it's ready if not simmer a while longer. W | I wash, top and tail the chillies then freeze them for a couple of weeks before I make the jam put them in a processor and liquidise them to a puree as this saves having to strain the bits out. Add to liquid and simmer/boil for half an hour or so. Skim any surface scum off. put a little of the jam on a chilled dish, if after a minute or so the jam wrinkles when you push your finger through it it's ready if not simmer a while longer. W | ||
ash and sterilise your jars and tops. Bottle and leave for at least a couple of weeks. I have had jam last over a year if kept in a cool dark place. As you will have gathered I basically just bung the ingredients in with approx quantities, every make is different. Try adding pineapple pieces or using pineapple instead of mangoes. | ash and sterilise your jars and tops. Bottle and leave for at least a couple of weeks. I have had jam last over a year if kept in a cool dark place. As you will have gathered I basically just bung the ingredients in with approx quantities, every make is different. Try adding pineapple pieces or using pineapple instead of mangoes. | ||
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<strong>John Bamber</strong> - https://www.facebook.com/groups/OfficialSpineGroup/permalink/3021159161449198 | |||
Latest revision as of 10:15, 28 April 2021
1kilo Jam sugar approx 1ltr red wine vinegar 350 gm hot chilliess** 2 or 3 mangos 3 large bramley apples juice of one or two limes Nothing precise, I just use guestimates. Bring Vinegar to boil, add sugar and dissolve, peel and finely cube apple and mango, add to liquid. I wash, top and tail the chillies then freeze them for a couple of weeks before I make the jam put them in a processor and liquidise them to a puree as this saves having to strain the bits out. Add to liquid and simmer/boil for half an hour or so. Skim any surface scum off. put a little of the jam on a chilled dish, if after a minute or so the jam wrinkles when you push your finger through it it's ready if not simmer a while longer. W ash and sterilise your jars and tops. Bottle and leave for at least a couple of weeks. I have had jam last over a year if kept in a cool dark place. As you will have gathered I basically just bung the ingredients in with approx quantities, every make is different. Try adding pineapple pieces or using pineapple instead of mangoes.
John Bamber - https://www.facebook.com/groups/OfficialSpineGroup/permalink/3021159161449198