Ygerna Posted May 5, 2009 Share Posted May 5, 2009 Have bottled up my Limoncello this afternoon and popped a small taster into the freezer. WOW, tis rather lurvely but very potent. I have also made (yet)another batch of the wonderful Sweet Chili Jam, but, I reduced the number of standard chillis I used and made the weight up with Scotch Bonnet Chillis. Phew, its bloomin HOT, hotter than a hot thing in a hot place I LOVE it. Yum! Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 5, 2009 Share Posted May 5, 2009 sounds good - I rather fancy blowing-off-sock chilli jam Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted May 5, 2009 Share Posted May 5, 2009 Oooh sounds yum. Where is the chilli jam recipe from? We should start a jam/chutney/preserve swap! We each make batches of stuff and then swap a jar or two for something else like another flavour jam or chutney! Thanks michelle Quote Link to comment Share on other sites More sharing options...
Ygerna Posted May 6, 2009 Author Share Posted May 6, 2009 Oooh sounds yum. Where is the chilli jam recipe from? We should start a jam/chutney/preserve swap! We each make batches of stuff and then swap a jar or two for something else like another flavour jam or chutney! Thanks michelle The recipe came from here, with due credit to Poet (who posted it originally), I have copied her post with recipe here again. 150g chilli150g 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 [unquote] Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted May 6, 2009 Share Posted May 6, 2009 Thanks, with the 150g chilli is it better to use red or green? Have you ever made it without de-seeding? Will it be ok just hotter. Michelle Quote Link to comment Share on other sites More sharing options...
Guest Posted May 6, 2009 Share Posted May 6, 2009 use red long peppers and red chillis hope you enjoy it, we love it! I made chicken goujons the other night and we just dipped them in the sauce, scrummy! It's Nigella's recipe. Quote Link to comment Share on other sites More sharing options...
