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default Sweet Chilli Jelly

Post by Adrian on 29th September 2011, 3:14 pm

Sweet Chilli Jelly Img_5812

Ingredients

1/3 cup (75 ml) finely sliced dried apricots
3/4 cup (175 ml) white vinegar
1/4 cup (50 ml) finely diced red onion
1/4 cup (50 ml) finely diced sweet red pepper
1/4 cup (50 ml) finely diced habanero peppers including seeds
OR 1/4 cup (50 ml) diced, combined jalapeno and Scotch bonnet peppers
3 cups (750 ml) granulated sugar
1 pouch Liquid Pectin


Method

• With scissors or knife, cut apricots into 1/8 inch (0.3 cm) slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours.

• Individually, cut onion and seeded peppers into 1/8 inch (0.3 cm) slices; cut slices into 1/4 inch (0.3 cm) dice. Measure each ingredient; add to apricots. Stir in sugar.

• Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin squeezing entire contents from pouch. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.

Can/jar according to your preferred method.

Then watch and turn the jars regularly to make sure that the ingredients do not all float to the top, but stay in suspension.

Sweet Chilli Jelly Img_5812

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Adrian
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Post by CraftyBirdUK on 29th September 2011, 3:20 pm

I like the sound of this! I love sweet chilli crisps....does it taste similar? I've not made jams/preserves before...might have to show this to a friend who does Laughing
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Post by Adrian on 29th September 2011, 3:24 pm

Sadly crisps give me acid reflux, so i don't eat them, however the jelly is sweet with a nice hot bite from the hot peppers - great with cheese dishes

................................................................................................................................
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Etsy shop
Adrian
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Founder and crotchety old git who wanders around in a threadbare dressing gown muttering

Posts : 2944
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Age : 49
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Post by Chilli-head on 30th September 2011, 10:28 am

Oh nice one ! The combination of apricot and fruity scotch bonnets is fantastic. I will definitely keep that one, It sounds one up on the recipe I've used before:

http://handmadelife.forumotion.net/t930p10-jalapeno-peppers
(scroll sown a bit).

I have made a Carrot, apricot and habanero soup using Dave DeWitt's recipe; similar combination of tastes, it is a wonderful fruity explosion of heat, but I was the only one in the house willing and able to eat it ...
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Post by Chilli-head on 29th January 2017, 6:26 pm

So, I finally had a go at Adrian's Apricot and habanero jelly. I didn't have a pouch of pectin, but did have jam sugar so used that. For chillies, I used a blend of orange habanero and yellow Jamaican. These are well hot, and the resulting jelly is to be used in small quantities ! Great flavour though.

I reduced the amount of sugar a bit, it seemed like a huge amount for a small-ish amount of ingredients. I used 2 cups rather than 3, it seems to be OK. Mrs C-H doesn't like much vinegar in hot sauces etc; I wonder whether it is possible to make a jam with minimal vinegar, just enough for a savoury taste, and rely on the sugar to preserve as in normal jam making ?

The end result is just like the picture, rather pretty with the red onion / red pepper / orange hab / yellow Jamaican giving a range of shades flecking the orange of the apricot jam. NIce one Adrian.
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Post by FloBear on 30th January 2017, 10:40 am

Sounds wonderful, CH. Would it work for Mrs C-H using a milder sort of vinegar, like wine vinegar perhaps?
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Post by Ploshkin on 2nd February 2017, 9:39 am

I made chilli jelly last year with my wimps chillies. It didn't have anything exciting like apricots in it but delicious all the same. It didn't set well so I reprocessed it with a small amount of grated apple. If I recall the recipe I used was a jam without vinegar but I thought if I did it again I would u see my bog standard crab apple jelly with vinegar that I use for mint jelly.
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