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.