Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest 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
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.
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
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