THE 2017 CHILLI THREAD

The last of my scotch bonnet :-( not long till Boxing Day - is when I start next years batch:-)

 

Mines gone red

 

First proper harvest from the contingency Trinidad Moruga Scorpions.

 

Finally got round to the jam yesterday, thanks @Sian in Belgium for the recipe I tweaked the guardians recipe added ginger, garlic and black pepper. It's bloody lovely!



Scrubbed my hands raw after making it.. things were rather heated in the bedroom last night

 

Rough guide I do most jams by taste.

Used about 100g of red chilli (Think they're apache) chopped, mostly deseeded and put in a blender with about 5 cloves of garlic and a bit of water. Put about 200ml of apple cider vinegar in pan with a 1.5 inch piece of ginger root crushed in a steeping bag bring to the boil. Added chillis/garlic, a splash of soy sauce and sprinkle of ginger powder and about a teaspoon of crushed black pepper, also added more water (bring it to top of 14 inch pan, sorry can't give amount) bring to boil again, seive out including steeping bag of ginger, scoop back in a tablespoon of the chilli mix add 400g normal sugar and about 300g jam sugar. This is where I added sugar to taste, boil up again to setting point, wrinkle test and should be good to go.
Was lovely with cheese on toast last night.

 

No worries, forgot to mention I also added 2 knobs of butter a la @misterQ 's tip, lot less froth/scum. Will be doing that with other jams in future

 

I'll try this one. Thank you for posting!

I usually do this type of cooking outside wit a portable induction burner. And stand upwind from the pot

 

Thanks! All flattery welcome.

I am also glad that you tweaked the web recipes, especially with the use of jam sugar. One of the recipes is just a thick chilli sauce and it would fail as a jam because I doubt you could demonstrate a proper jam set with such little pectin content in the list of ingredients.

 

How many one pound jars would that fill?