Who is online?
In total there are 7 users online :: 0 Registered, 0 Hidden and 7 Guests None
Most users ever online was 112 on 8th October 2020, 7:09 am
Latest topics
» Champion the Lumber Horseby Chilli-head 18th August 2024, 6:24 pm
» Hungry Birds
by Dirick55 7th December 2023, 6:04 am
» PRESENTATION
by Chilli-head 23rd November 2023, 2:55 pm
» New Kiva loan
by Chilli-head 21st July 2023, 12:35 pm
» A peat-free compost is top in UK Which? magazine trial
by Dandelion 25th April 2023, 9:42 pm
» New gardening year 2023
by Chilli-head 5th March 2023, 10:15 pm
» What have I done in the workshop today?
by Dandelion 2nd December 2022, 1:12 pm
» What are you harvesting today?
by Dandelion 2nd December 2022, 1:12 pm
» Wartime marrow casserole
by Dandelion 18th October 2022, 4:42 pm
» Late sowings in August ... beans ?
by Ploshkin 11th August 2022, 9:29 am
» Come August, come night in the garden
by Chilli-head 4th August 2022, 3:29 pm
» Welcome guest
by Ploshkin 31st July 2022, 9:16 am
» The Jolly July Garden
by Ploshkin 19th July 2022, 11:38 am
» More mead ...
by Chilli-head 13th July 2022, 12:52 pm
» The June garden thread
by Dandelion 25th June 2022, 9:55 pm
» Plastic bags
by Dandelion 5th June 2022, 7:28 pm
» The merry May garden
by Dandelion 31st May 2022, 10:04 pm
» Fooling around in the April garden
by freebird 1st May 2022, 8:33 am
» March into the garden
by Dandelion 1st April 2022, 7:26 pm
» Mow Suggestions
by freebird 29th March 2022, 5:48 pm
Statistics
We have 271 registered usersThe newest registered user is Phil Morris
Our users have posted a total of 48047 messages in 2416 subjects
Similar topics
Sweet Chilli Jelly
5 posters
Page 1 of 1
Sweet Chilli Jelly
![Sweet Chilli Jelly Img_5812](https://i.servimg.com/u/f41/14/51/64/73/img_5812.jpg)
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](https://i.servimg.com/u/f41/14/51/64/73/img_5812.jpg)
Re: Sweet Chilli Jelly
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](https://2img.net/i/fa/i/smiles/icon_lol.gif)
Re: Sweet Chilli Jelly
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
Re: Sweet Chilli Jelly
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:
https://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 ...
https://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 ...
Chilli-head- Admin and Boss man
- Posts : 3306
Join date : 2010-02-23
Location : Bedfordshire
Re: Sweet Chilli Jelly
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.
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.
Chilli-head- Admin and Boss man
- Posts : 3306
Join date : 2010-02-23
Location : Bedfordshire
Re: Sweet Chilli Jelly
Sounds wonderful, CH. Would it work for Mrs C-H using a milder sort of vinegar, like wine vinegar perhaps?
FloBear- Posts : 868
Join date : 2015-02-10
Location : Forest of Dean
Re: Sweet Chilli Jelly
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.
Ploshkin- Posts : 1779
Join date : 2013-07-18
Location : Mid Wales
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|