Monday, 26 October 2015

Not so Chilli Jam

The chilli peppers have done surprisingly well this year. Many have already been utilised in currys and chutneys. Others have been frozen or dried. Today I decided that I should utilise some of the remaining chillis in the production of chilli jam. A strange subriquet for something that is not really suitable for spreading on one's afternoon scones. This is more of a fiery jelly or conserve which compliments a salty blue cheese.

The receipe of choice for this savoury conserve came from the, "Nigella," stable. Unfortunately she has succumbed to metrification so I have have had to convert the weights and quantities back Into proper British measure so that I can understand what I am talking about.

The ingredients are not numerous. Five and a quarter ounces of deseeded red chilli peppers; ditto red peppers together with thirty five ounces of jam sugar and twenty one fluid ounces of cider vinegar.

The chillies and peppers require to be finely chopped in a food processor. Thereafter the sugar needs to be dissolved in the vinegar over a low heat. Next the chilli/pepper mix is added to the sugar and vinegar. A ten minute," rollicking " boil is then required after which the pan is permitted to cool. Some forty minutes later the jelly is ready to be decanted into sterilised small jars.

I suppose I had better leave the jelly until Christmas before checking the culinary outcome.






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