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Adding chilli to crab apple jelly
Thu 5-Sep-13
10:33 am
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mauramac
Kent

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I could kick myself - was so excited at finding a heavily laden crab apple tree yesterday and picking up lots of windfalls to make jelly with that I didn't stop to think the eventual recipe through.

Now I have 1.5 litres of a beautiful thick and syrupy juice obtained by steaming by crabapples - not complaining but I would really like to make some of Fiona's crabapple & chilli jelly.

A) is it too late now to add chilli to the juice

B) is it better - for next batch to boil the apples and chillies together and strain through a jelly bag in the conventional way?

I love using the steamer as it is so quick and the juice is really concentrated. You don't have to wait hours for it to drip through the bag (and trying to resist squeezing) and no mess. I could have put the chillies in the steamer with the apples - if I had half a brain I would have tried that doh

 

So....what to do with the juice now - is it too late for chilli jelly?

Learn from yesterday, live for today, hope for tomorrow.

Thu 5-Sep-13
11:22 am
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brightspark
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Heavens, Maura, our crab apples are nowhere near ready yet - I guess that's because you live in the garden of England laugh .

On the chilli front - sorry, can't help you with that - perhaps Jan will have an idea.

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Thu 5-Sep-13
1:43 pm
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Ambersparkle

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If your juice is Syrupy, don't think you could add Chilli now,, why not put a Chilli in each Jar, just an idea. Tina x

Thu 5-Sep-13
2:33 pm
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WhiteWolf
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Fiona's crabapple & chilli jelly.

Could some nice person point me towards this recipe please, me wants to hav a go at it.

 

WWcool

Every Day I live with FEAR............ and sometimes she lets me out to play.

Thu 5-Sep-13
3:28 pm
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Hattie
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Hi WW, 

Try this page, you will get both jelly & cheese. Hope this is what you were looking for?  wave

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 5-Sep-13
5:28 pm
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Toffeeapple
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This is the one I think.

I'll try that again!

Thu 5-Sep-13
6:14 pm
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WhiteWolf
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Thanks both of you.

 

We are going to have a go at both of them.

 

Regards

 

WW cool

Every Day I live with FEAR............ and sometimes she lets me out to play.

Thu 5-Sep-13
7:49 pm
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mauramac
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Well the apples were mostly windfalls - I thought they were a bit early to be honest but they have produced lots of lovely juice so I am well pleased with the result. They are egg shaped with yellow and red skin - just hope we can get some more later on but I'm guessing it's more by luck as all the plums had gone apart from those out of reach.

The juice from fruit steamed is always quite thick and syrupy because it hasn't been watered down but I doubt I would get the same kick of heat from the chillies if I just add it in when boiling the juice.

Learn from yesterday, live for today, hope for tomorrow.

Thu 5-Sep-13
11:05 pm
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brightspark
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Maura, I came across this while looking for something else - what to do with the foam that sometimes is covering your jam while cooking. surprised

It wasn't on this thread, I know, but when I saw it I thought of your worries on redcurrant and strawberry jam (?).

Oh and also I saw a recipe for scuppernong jelly - what?? apparently it is a grape variety!!! laugh

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Fri 6-Sep-13
11:45 am
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mauramac
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Thanks Val for remembering my scum/foam problem - still haven't plucked up courage to try the veg oil yet as worried I might lose an entire batch if it spoils the taste. I did wonder if one of those rubber suction gadgets you use to baste food with might work in siphoning it off ponderI really don't like using butter as I can taste it although I know it works for a lot of people.

I found the web site you kindly put link on for me a couple of years ago when taking up jam making more seriously and even though its geared to the US way of canning etc I did find it really useful - especially as they use steamers there quite a lot compared to the UK. I'm definitely going to try the little trick of heating up the foam in the microwave to see if that works ok sounds brilliant. We nearly always have a bit of jam left over after potting up which we use straight away but even so I do hate to throw away the foam, despite some opinions that it is made up of the impurities from the fruit (not sure how).

 

Going bak to the chilli problem I was wondering if I could boil up some chillies in some water and then add this to juice to get the flavour infused that way ponder

Learn from yesterday, live for today, hope for tomorrow.

Fri 6-Sep-13
3:13 pm
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Terrier
York

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Val, I think I commented on the scum issue on another post somewhere, but I leave the jam/ jelly to cool slightly, and then just whip it all off with a slotted spoon, finishing off if I'm disparate for a pure clear jelly by dabbing at the last bits with kitchen roll. However, the spooned off bit isn't wasted, I pot it up and Mike and Dave quite happily chomp though it on their morning toast.

As for the chillies and crab apples issue, I would chop up a few chillies ( not too small) and add to the juice, and simmer gently for 15 mins or so, then strain...it shouldn't need jelly bagging, and then add the sugar and make as usual.

Sun 15-Sep-13
12:32 pm
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Xahha
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A good tip I was given is to add your chillies whole, boil up for a while and taste as you do so and take the chillies out when it tastes hot enough for you. That way there are no seeds or pulp to strain out and you avoid adding chopped chillies and then finding out it is to hot for you and ruining your batch. It should be possible to do before adding the sugar I would have thought, then retrieve your chillies and add the sugar and away you go.

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Sun 15-Sep-13
11:20 pm
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Terrier
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I made chilli jelly and chilli jam last week, it was supposed to be the jelly and then cheese with the pulp, but it all seemed too wet and I felt it would take forever to thicken up, I used scotch bonnets, so it's pretty hot, however not particularly impressed with the colour.

Mon 16-Sep-13
11:06 am
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mauramac
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My chilli jelly looks lovely but the daughter tasted it and said it's nice but not hot doh I was wondering about Scotch bonnets but if the colour isn't good then maybe not. I'll try adding hot chillies whole to next batch and taste it as you suggest Martin. The dried chilli flakes added to it after potting up might beef it up a bit hopefully.

Mind you the DD does like really fiery chilli so maybe I shouldn't trust her steam

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Sat 21-Sep-13
10:11 am
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Terrier
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I think part of my problem might have been that I didnt chop up the chillis much, so maybe the flavour didnt leach much, I think in my next batch I might do a hand full of the big fat Thai finger chillis  chopped up small and a few scotch bonnets for added burn.

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