Chilli be Jammed

The results are in. Four, 300ml jars of chilli jam. Haven't had a taste yet but I did find out this little tit bit of info when I was way beyond turning back. We would avoid using long red Finger or Cayenne chillies as they are also quite hot (30,000-50,000 SHU).

In Nigella's recipe she used, Dutch red chillies. Dutch red chillies have a heat rating of between 2,500 and 8,000 Scoville heat units (SHU). The Scoville scale is used to measure the "hotness" different types of chilles.

Oh well, I'll just have to use it sparingly.

Cheers

Stewart

Jamming with ma chillies.

 I've a small glut of cayenne chillies so I'm going to try a chilli jam. The recipe below I pinched from nigella.com 

Wish me luck.

Ingredients

• 150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
• 150 grams red peppers (cored, deseeded and cut into rough chunks)
• 1 kilogram jam sugar
• 600 ml cider vinegar

Method

You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.

1. Sterilize your jars and leave to cool.
2. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
3. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
4. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
5. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
6. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.