Vocal Voices

I love a good chili jelly (or jam) with cheese and biscuits but am struggling to find it in the shops at the moment. I've still got quite a few chili's on my plant in the greenhouse so was thinking of making my own.

Does anyone have a good and fool proof recipe for (preferably) chili jelly or alternatively chili jam?

Thanks!

Watching River Cottage the other night Pam the Jam made this: http://www.rivercottage.net/recipes/ros ... ple-jelly/ with a bit of tweaking of the weights and measures - and chillies for rose hips - it should make a lovely jelly.

River Cottage has been FAB this series

I love chilli jam or jelly, let us know how it turns out Ria

I have just watched it again Kaz, nothing else on, and I am convinced that it could work. I might have a go myself.

If you decide you won't get round to making it, the jams from this place are extremly popular.

http://www.southdevonchillifarm.co.uk

Thanks all. Molly I may well end up buying the jelly from the link you sent.

Frank - I do enjoy cooking, I really do, but I've never made jam or jelly before so wouldn't even really know how to start mucking about with the different weights / quantities to adjust a recipe successfully.

My sister made a quince jelly with ginger and chili some time back which was superb. Maybe I should just post the chili's to her

oh and I'll post the ginger while I'm at it

Tbh meriad ginger's so cheap even I don't worry if I waste a little bit
But when the 99p shop has it in great big jars, it's a huuuuge bargain

Ria, you have to be adventurous girl.

I went to Leeds market on, how can I describe it, Asian day. It is all plantains, sweet potatoes and mangoes and stuff. I got a whole mix of chillies for pennies.

I went scrumping for crab apples and then followed Pam the Jam.

Take four dumpy red chillies, eight thin green chillies and eight to ten crab apples all roughly chopped and blitz them in a processor. Add 1ltr water, transfer to a pan and simmer for about two hours, or until it all goes to a mush, then drain through muslin until the mush is fairly dry - do not press.

Note: During the simmer you might have to top up the water every now and then to keep it near the original mark, but some reduction towards the end helps.

Pour the drained liquid into a clean pan and add 450g of jam making sugar to every 500ml of juice. To get the right ratio divide the vol of liquid in ml by 1.2. So, 720ml liquid / 1.2 = 600g of sugar. Boil down to jam consistency - it immediately sets on a cold plate - about 30 mins. Jar up and use whenever.

I got 600ml and It is sooo good, but very hot. Maybe 1/2 the chillies would be better for a 1st try.

Experiment: what could you lose; a few free chillies and apples and 1/2 a bag of sugar?