Guest Posted December 20, 2008 Share Posted December 20, 2008 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? Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 20, 2008 Share Posted December 20, 2008 We're making it tomorrow - will let you know..... Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted December 21, 2008 Share Posted December 21, 2008 Is it the recipe in the Christmas book? If it is mine is more like dipping sauce too ( it's still very nice though) Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 21, 2008 Share Posted December 21, 2008 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 Quote Link to comment Share on other sites More sharing options...
Guest Posted December 21, 2008 Share Posted December 21, 2008 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! Quote Link to comment Share on other sites More sharing options...
Guest Posted December 26, 2008 Share Posted December 26, 2008 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 Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 26, 2008 Share Posted December 26, 2008 Its great with cold turkey too Quote Link to comment Share on other sites More sharing options...
Guest Posted December 26, 2008 Share Posted December 26, 2008 I'm going to make myself a turkey and stuffing buttie shortly, drizzled with chilli sauce Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 26, 2008 Share Posted December 26, 2008 Yum! I had a turkey,stuffing,cold bread sauce & sprout sandwich for lunch! Quote Link to comment Share on other sites More sharing options...
missuscluck Posted January 5, 2009 Share Posted January 5, 2009 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!!) Quote Link to comment Share on other sites More sharing options...
Guest Posted January 5, 2009 Share Posted January 5, 2009 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Guest Posted January 5, 2009 Share Posted January 5, 2009 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 Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted January 5, 2009 Share Posted January 5, 2009 Will definately give this a go too Karen x Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted January 5, 2009 Share Posted January 5, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest Posted January 5, 2009 Share Posted January 5, 2009 i wouldn't like to say I think probably too strong. got any rice wine vinegar or white wine vinegar? Quote Link to comment Share on other sites More sharing options...
missuscluck Posted January 6, 2009 Share Posted January 6, 2009 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 Quote Link to comment Share on other sites More sharing options...
clueless chick Posted January 7, 2009 Share Posted January 7, 2009 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? Quote Link to comment Share on other sites More sharing options...
Guest Posted January 7, 2009 Share Posted January 7, 2009 ... 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 Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted January 7, 2009 Share Posted January 7, 2009 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 Quote Link to comment Share on other sites More sharing options...
Ygerna Posted January 7, 2009 Share Posted January 7, 2009 OK! This post has done it! I am off to ebay to buy myself a jam pan! back soon... Quote Link to comment Share on other sites More sharing options...
Guest Posted January 7, 2009 Share Posted January 7, 2009 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! Quote Link to comment Share on other sites More sharing options...
Ygerna Posted January 7, 2009 Share Posted January 7, 2009 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 Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted January 8, 2009 Share Posted January 8, 2009 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 Quote Link to comment Share on other sites More sharing options...
clueless chick Posted January 8, 2009 Share Posted January 8, 2009 Thanks poet will have a go this weekend and let you know the results Quote Link to comment Share on other sites More sharing options...
Ygerna Posted January 14, 2009 Share Posted January 14, 2009 (edited) 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 Quote Link to comment Share on other sites More sharing options...
