Traffic Light Chilli Jam

[Jelliebabe]

Even bigger trick would be lining the colours up edgeways on so that you could take your pick when spooning it out!

You just know I am going to have to try this next year!

[Snadger]

Just picked the ingredients for the red version, cayenne and sweet long red. Also for the green version, jalapeno and sweet banana peppers which haven't ripened yet and are a nice lime green. I'll get the cider vinegar and jam sugar this evening.
I don't like to dither on the amber so i'll just make stop and go chilli jam!

[julesapple]

If I make one quantity of Nigella's recipe, will one yellow scotch bonnet chilli (about golf ball size) be too hot?

I don't like chillies myself, but this idea is a must-make for Christmas gifts.

Jules

[Snadger]

Hooston we have a problem!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Red chilli jam..........no problem!

Green chilli jam.....failure..........it looks like frogspawn.

Only boiled the mix for 10 mins and the jallies and green sweet peppers have went BLACK!!!!!!!!!

* Jam has just become a 'talking point'!*

[binley100]

oops ..............

[Snadger]

An another thing.....................its set like a brick!!!!!!!

[binley100]

sorry ........not laughing honest

bricklike frogspawn .........the mind boggles .....

[Jeanied]

Mine didn't set that well using the original recipe - so I needed to add lemon juice to make it set better. Still a hot favourite though!

[Snadger]

I used jam sugar..............bladdy expensive!

[SarzWix]

If you use jam sugar, it sometimes doesn't even need to boil before it gets setting-point, although it says 4 minutes on the packet. I keep checking for set as soon as any bubbles rise to the surface.

[julesapple]

If I make one quantity of Nigella's recipe, will one yellow scotch bonnet chilli (about golf ball size) be too hot?

Jules

Does anyone know if my one chilli will be too hot for the amber chilli jam?

I've got all my ingredients together, can't wait to get started now!

Jules

[Snadger]

Does anyone know if my one chilli will be too hot for the amber chilli jam?

I've got all my ingredients together, can't wait to get started now!

Jules

Not a Scotch bonnet officienado, but if you are making it for yourself and have used scotch bonnets for other things before and been happy with results..........I'd go for it.
Chilli heat is very subjective and different people prefer different heats. If it does finish up too hot to handle (which I doubt), you could always make up another batch just using the amber sweet chilli's and amalgamate the two together to water the heat down?

[T8Ter]

Hi Jules,
you may find one isn't enough, the sugar has a major effect in balancing the heat. I made chilli jam this year using 11 types, including Dorset Naga, Bhut Jolokia, Fatalli and Caribbean Red, whilst it does have a hell of a kick it really is balanced and doesn't burn yer tonsils off

[Snadger]

Well...........I managed to carve a lump off the bricklike frogspawn and spread it on a bit of bread and cheese.

Its actually not too bad if you eat it in the dark!

[julesapple]

Its actually not too bad if you eat it in the dark!

Did it glow?

The problem I have, is that I loathe chillies, so I can't taste test, because it's all too hot for me ( I know, I know, I'm a wuss) I guess if the amber jam turned out too hot I could just make the red one hotter!

We found out with our chilli and chilli & lime chocolate that it is a very personal thing. Some people find it far too hot and others not hot enough by far. I was going to test my jams out on my brother in law, but he's really into chilli so he's a bit immune to anything but the really hot stuff.

Anyway, I'm going for it, so thank you, Snadge & T8ter for your help. I've got two golden coloured scotch bonnets, so I'll use both.

Jules