Chili Jelly / Chili Jam

[meriad]

now you see Frank - THAT is my kind of simple recipe!!!!

thank you

[Workingman]

Ria, I have just re-read the recipe and realised that I put ordinary sugar, it should be jam maker's sugar - it has a bit of pectin added. Ooops.

[meriad]

LOL, I was wondering about that. I'll make sure it's the right sugar

[Kaz]

The apples would supply the pectin, I reckon

[Workingman]

But how many apples?

I was a bit concerned that too many would overpower the flavour of the chillies and give a 'hot' apple jelly. So, belt and braces - no harm done.

BTW when I used to make fruit wines there were some fruits so high in pectin that pectolase had to be used to neutralise it otherwise an unshiftable haze formed. Apples and gooseberries spring to mind.