Many Thanks to EJ.
I'd never made any form of jam or jelly so didn't consider using my chillis until I saw EJ's recipe.
It's great: I love it and have got lots of compliments from friends and family.
(http://i88.photobucket.com/albums/k167/jackdaw3/IMG_2190.jpg)
Very moreish stuff.
My pleasure. Sweet and savoury and pleasantly warm. Great with most things. They chaps at my darlings work fight over it when he arrives with a fresh jar. I am currently freezing chillis as they are still ripening in my greenhouse ready for the next big cook-in.
Love your labels to!
I love the colour Barnowl (and the label!) - care to pass on the quantities you used? or did you go by Emma's recipe? I still have bags of chillies in the freezer taking up space so utilizing some of them now would be good.
Tricia
I pretty much went by EJ's recipe but added all the chillies at the beginning (because it was from memory). As regards quantity of chillies I just added at least two of every type of chilli I had plus a few green ones, de-seeding the larger ones so about 20 chillies plus two red sweet peppers which I thought would add more colour.
I have also been meaning to thank you EJ... I made some too and gave it to family as part of their christmas present....went down a storm.
I could have made it a bit hotter, used about 6 chillis for about 2 lb of apples..... my FIL had it on his toast on Boxing Day!
Emma....do you think conference pears would work instead of apples?
I don't know agapanthus. The thing with the apples is they naturally set so I don't have to worry about pectin. When I amde pear jelly, I had to use powdered pectin to achieve a set. That said, if you don't mind using powdered pectin, then of course it would work but I would cook the pears down to get the juice, strain, then gently cook the juice for an hour or so with the chopped chillis in it before adding the sugar and pectin becuase you don't have to cook the 'jam' for ages to reach set when you use powdered pectin, just for a few mins, and you want the liquid to have as much flavour and warmth from the peppers as poss. Does that make sense ??? ???
When being fancy, I suspend a whole chili in the jelly - just for show. ;D
And daisy, my darling loves it on toast, the fellas at his work have it daily for brekky, then in their sangers, and then by the blinking spoonful just because they fancy it!!
Makes perfect sense...thanks Emma ;D
the MIL glazed some sausages in it the other day - said they were great... is next on the list! :)