4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Guest]

I did exactly what she said but mine is more like a dipping sauce consistency, I used jam sugar and it had a rollicking 10 minute boil Anyone else tried it and what did it turn out like?

[Lesley]

We're making it tomorrow - will let you know.....

[Mrs Webmuppet]

Is it the recipe in the Christmas book? If it is mine is more like dipping sauce too ( it's still very nice though)

[Cinnamon]

I made my reipe one last weekend (remember the chilli in the eye incident Poet ), which is the same as Nigellas but uses normal sugar.

It is a loose set 'jam' more than a jelly, but it does firm up in the fridge. I have made it every winter for many years, & its great to add to stir fry & casseroles as well as to eat with cold meats.

 

It also looks very pretty in the jars - perfect for pressies

 

Try calling it chilli jam rather than jelly - it suits the consistency more

[Guest]

I've called it sweet chilli sauce

 

I've googled and several people have posted on various forums that theirs was more on the runny side too. Nigella!

[Guest]

I've just had some of my chilli sauce with some left over dim sum from a buffet we had last night at my mum's. It is DIVINE!!! Will definitely not be buying Blue Dragon chilli sauce again

[Cinnamon]

Its great with cold turkey too

[Guest]

I'm going to make myself a turkey and stuffing buttie shortly, drizzled with chilli sauce

[Cinnamon]

Yum!

 

I had a turkey,stuffing,cold bread sauce & sprout sandwich for lunch!

[missuscluck]

Just had a taste of Poets chilli sauce. It really yummy. Can anyone post a link to the right recipe so I can make some when we have scoffed Poet's (which will be quite soon I think!!)

[Guest]

glad you liked it, we had your pork chops for lunch today with home made savoury rice and they were yummy! I'm just having some cold leftover savoury rice with bits of chopped up smoked ham in it for my tea and I've drizzled some of the chilli sauce over it and it's soooooooo tasty!

 

I'll be back in a sec with the recipe....

Edited January 5, 2009 by Guest

[Guest]

here you go...

 

150g chilli

150g red pepper

1Kg Jam sugar

600ml Cider Vinegar

Makes 6 x 250ml jars.

 

 

wash and deseed the peppers and chillis (may I recommend gloves when you do the chillis!) blitz them in a blender until they resemble confetti. In the menatime dissolve the sugar in the vinegar over a low heat without stirring.

When the sugar is dissolved, add the chilli/pepper mixture and gently stir in, bring to a rollicking boil for about 10 mins if you want sauce or about 20 mins for a thicker jelly like consistency.

 

stir and leave to cool down as you want the chillis evenly dispersed and as it cools (and thickens) they should start to disperse themselves evenly.

 

Then just bottle and label

 

it's yummy isn't it

 

we just used long red chilli peppers, not sure what variety they were to be honest

[Karen & co.]

Will definately give this a go too

 

Karen x

[Karen & co.]

Just been to look (no time like the present ) and I've got everything but cider vinegar, do you think distilled vinegar would be OK instead or too tart

 

Karen x

[Guest]

i wouldn't like to say I think probably too strong. got any rice wine vinegar or white wine vinegar?

[missuscluck]

We had left over frozen turkey (the dark meat) pan fried with peppers and chinese 5 spice in wraps with some salad and a good drizzle of poets chilli sauce last night. It was lovley. The chilli sauce on it really set it off. Mmmmmm

[clueless chick]

Thought I would give the jam/jelly a go. Usually at this time of year I make jam or jellies from the surplus fruit I have been storing in the freezer but a major desaster before Christmas and the fridgefreezer broke, so I havent any . How long will the jelly last for?

[Guest]

... How long will the jelly last for?

 

ages, it's made with vinegar mine doesn't last long though, I use it all the time

[Karen & co.]

i wouldn't like to say I think probably too strong. got any rice wine vinegar or white wine vinegar?

 

Nope So I just need to be more patient and wait untill I've been shopping tomorrow.

 

Then I'll give it a try

 

Karen x

[Ygerna]

OK! This post has done it! I am off to ebay to buy myself a jam pan! back soon...

[Guest]

OK! This post has done it! I am off to ebay to buy myself a jam pan! back soon...

 

uh oh, don't blame me when you're skint!

[Ygerna]

OK! This post has done it! I am off to ebay to buy myself a jam pan! back soon...

 

uh oh, don't blame me when you're skint!

 

All purchased. Luckily I had just enough money in my PayPal account as I sold a couple things a few weeks before Christmas and have been keeping it for just such an emergency

[Chook n Boo Mum]

and have been keeping it for just such an emergency

 

I love it how things become vital and emergency necessities on this forum

 

Sha x

[clueless chick]

Thanks poet will have a go this weekend and let you know the results

[Ygerna]

Oh! My! Word!

 

This is just the BEST chilli jelly I've ever tasted. I've made a batch of this, this morning, and it is now cooling in the pan but the spoon I stirred it with was just sitting on the side so I thought I should have a little taste, you know for Quality purposes. Its so delicious. I was going to give some to the Church for their Saturday stall but I might have to really force myself to do so now.

 

I went for the 20 minute rollicking boil version and its perfect* for my preferences.

 

Thank you for posting this recipe, its going on my Hamper List for Christmas (ARgh, did I just write that word out loud )

 

*update* er it 'was' perfect, but seems to have now set to the consitancy of toffee I am now working on a rescue mission If it doesnt work, I shall just make another batch as its so simple to do.

Edited January 14, 2009 by Guest