chooklady Posted January 14, 2009 Share Posted January 14, 2009 I made some today, isn't it lovely. Can't wait to put a dollop on something yummy. Will definately be making more because I don't think it will last very long. I thought about using some orange peppers or maybe mixed, traffic light jelly Quote Link to comment Share on other sites More sharing options...
Ygerna Posted January 14, 2009 Share Posted January 14, 2009 It is lovely, but, see my update to the post above Quote Link to comment Share on other sites More sharing options...
redhotchick Posted January 14, 2009 Share Posted January 14, 2009 So if I'm going to do this; boil it for 10 minutes and don't do my usual trick of wandering off to watch the chickens or generally being distracted, yes? Quote Link to comment Share on other sites More sharing options...
Ygerna Posted January 14, 2009 Share Posted January 14, 2009 yes! It is lovely though. Quote Link to comment Share on other sites More sharing options...
clueless chick Posted January 15, 2009 Share Posted January 15, 2009 Absoulutely wonderful and so easy to make.Will pass some on to family but I can see a request for more . THANKS Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 23, 2009 Share Posted January 23, 2009 I made a double batch of this yesterday - boiled it for 15 minutes. It is lovely! Slightly jellied, well enough to spread or put on a plate, but runny enough to use as a sauce. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted January 23, 2009 Share Posted January 23, 2009 I have made a double batch tonight and Im not too happy with it. Its a bit too runny. Im wondering if I tip it back in the pan tomorrow and boil it up again weather it would get thicker or have I had it. Has anyone any experiance of re boiling anything? Quote Link to comment Share on other sites More sharing options...
Snowy Posted January 24, 2009 Share Posted January 24, 2009 I've reboiled jellies when they haven't been quite set. I just put the jars back in the oven while I'm reboiling (not sure whether they are meant to be sterilised again, but I figure as long as they are hot enough, there is no risk of bugs. Quote Link to comment Share on other sites More sharing options...
Ygerna Posted January 24, 2009 Share Posted January 24, 2009 My parents were here for a visit today and we had some of this with our lunch (from the second batch, not the first ) it was delicious and I have sent two jars home with them. Its such a nice feeling passing on things that you've made. I am now on the look out for something else to make and share Quote Link to comment Share on other sites More sharing options...
redhotchick Posted September 15, 2009 Share Posted September 15, 2009 Do you think normal sugar and a squidge of lemon juice would work? *sigh* I'll wait and go to the shops tomorrow. I may as well do it properly. I want to do my first successful chilli harvest justice! Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted September 16, 2009 Share Posted September 16, 2009 I was going to try this one: http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam how does the recipe compare to Nigella's? Quote Link to comment Share on other sites More sharing options...
redhotchick Posted September 16, 2009 Share Posted September 16, 2009 I was going to try this one: http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam how does the recipe compare to Nigella's? Nigella's recipe is just red pepper and chilli, cider vinegar and jam sugar. The boiling stage takes 10 to 20 minutes. It makes a sparkling, speckled jelly. Very pretty. The BBCGF recipe has tomatoes, ginger and garlic, in addition. The boiling stage takes 50 minutes. The picture looks more of a jam consistency. Make both and report back Quote Link to comment Share on other sites More sharing options...
Falkor Posted September 24, 2009 Share Posted September 24, 2009 Well it sounds like this is a hit so I am thinking on making it but does it keep or is it a consume in x days? Quote Link to comment Share on other sites More sharing options...
Lesley Posted September 24, 2009 Share Posted September 24, 2009 I'm still eating the batch I made this time last year - it's still yummy! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted September 24, 2009 Share Posted September 24, 2009 I made a batch, I've given some away and kept 3 for myself. I was very reserved with the boiling, I thought I hadn't done it enough but it has turned into a spoonable but still runny jelly. Sweet and spicy! I don't think it will last long because I will have eaten it before it gets the chance to go off! I want to try the bbcGF recipe (above) as well. Haven't got there yet. I made rhubarb and ginger jam last night and I have Damson Jelly on the go and still need to do the plum sauce, and some chutneys. Hopefully I will catch up with myself by the weekend! Quote Link to comment Share on other sites More sharing options...
missuscluck Posted September 25, 2009 Share Posted September 25, 2009 We have just finished the tail end of last years batch too. Its fine and Im still alive just about Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted September 25, 2009 Share Posted September 25, 2009 I have read on another forum that masses of people have not been able to get this to set or be anything other than runny.I have just made the River Cottage Chilli Pepper Jelly, so far it looks like it is going to set - tastes lovely. Quote Link to comment Share on other sites More sharing options...
Saronne Posted September 30, 2009 Share Posted September 30, 2009 I just made 12 jars last night (BBC goodfood online recipe) and used a half/half mixture of caster sugar and jam sugar with pectin. I let it simmer for 40 minutes and it has set nicely. Saronne x Quote Link to comment Share on other sites More sharing options...
Seagazer Posted October 4, 2009 Share Posted October 4, 2009 I made this receipe yesterday and whilst its delicious it is very runny although has got a bit firmer in the fridge overnight. Quote Link to comment Share on other sites More sharing options...
