Help! Chillie jam not set, what can I do? | Jam, chutney, preserves | Forum

Please consider registering
guest

Home

Forum

Jam, chutney, preserves
sp_ArrowRight

Help! Chillie jam not set, what can I do?

Page: 1 2

Topic RSS

Help! Chillie jam not set, what can I do?

Sun 20-Dec-09
10:46 am

Nina Elizabeth

New Member

Members

Forum Posts: 1

Member Since:
Sun 20-Dec-09

Offline

Can anyone help? I have madeNigella Lawsons Chillie jam with , red chillies, red peppers, cider vinegar and jam sugar and it has not set! Does anyone have any suggestions as to how I can rescue it? Thanks, Nina

Sun 20-Dec-09
8:33 pm

sebbie

Urban North East England

2nd Grader

Members

Forum Posts: 14

Member Since:
Tue 22-Sep-09

Offline

Probably far to late to answer but if you keep boiling up your jam it should reach setting point eventually. (Put a little bit on a plate in your fridge for a minute then 'nudge' it with a sppon and if it has formed a skin it is ready).

Good luck.

sarah

Mon 21-Dec-09
10:18 am

KateUK

Councillor

Members

Forum Posts: 1829

Member Since:
Tue 22-Sep-09

Offline

Add some lemon juice and reboil.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Thu 7-Jan-10
12:34 pm

boboff

Cornwall

1st Grader

Members

Forum Posts: 4

Member Since:
Wed 6-Jan-10

Offline

Make apple Sauce or what ever you need but keep all the cores and skins, put these in a muslin bag or cloth, tie and add to the mix, bring back to the boil and see how you go. Orange peel, pith and pips, lemon peel pith and pips can all help also.

Also you could try making a jelly from apples in the normal way and adding your jam to it, then add your sugar and see if that will set. It's woun't be as hard a set but it will be ok.

Or you could just call it chilli sauce?

Thu 7-Jan-10
1:24 pm

Toffeeapple

North Bucks

Members

Moderators

Forum Posts: 16337

Member Since:
Tue 22-Sep-09

Offline

boboff said:

Or you could just call it chilli sauce?

That made me laugh out loud and spit tea on my keyboard! Tea

I'll try that again!

Thu 7-Jan-10
7:57 pm

JoannaS

Latvia

Supreme Being

Members

Forum Posts: 4800

Member Since:
Mon 21-Sep-09

Offline

Whoops! Careful Toffeeapple Cheers

Blog: thejourneytosomewhere.blogspot.com

Tue 20-Apr-10
2:18 pm

paperman

Saxmundham, Suffolk

Councillor

Members

New members

Forum Posts: 1321

Member Since:
Tue 20-Apr-10

Offline

I read somewhere, I think !! that if you have a jam thermometer and the temperature reaches 120 degrees C then it is at setting point, does anyone know if this is correct please ?

I have reached an age where my train of thought often leaves the station without me...

Tue 20-Apr-10
2:25 pm

Toffeeapple

North Bucks

Members

Moderators

Forum Posts: 16337

Member Since:
Tue 22-Sep-09

Offline

I think you are right Paperman, though that is from memory; I shall have to look it up and report back.

A big welcome to you, come and introduce yourself on the thread - Introduce yourself and say Hello, in the section International Village. Smile

I'll try that again!

Tue 20-Apr-10
8:42 pm

shelley

Guest

Guests

I make chilli jelly/jam and I find it needs a lot of something to make it set; double what it says!

Apart from that any of the above suggestions work

Tue 20-Apr-10
8:48 pm

brightspark

Wilts

Supreme Being

Members

Forum Posts: 10532

Member Since:
Wed 30-Dec-09

Offline

Agree with Boboff - use Bramley apples for your own recipe, and then cook all the cores and peel. The apple juice that's left will be brilliant for setting the jelly.

This is how I made red pepper jelly, too. When I added the apple juice after the whole process, the liquid was beginning to set before I could get it into the jars - it was that good !

Good Luck

Women are like tea bags. . .

you never know how strong they are

until they're in hot water.

- Eleanor Roosevelt -

Tue 20-Apr-10
10:45 pm

Toffeeapple

North Bucks

Members

Moderators

Forum Posts: 16337

Member Since:
Tue 22-Sep-09

Offline

Red Pepper jelly? I think I would love that. Mmm...oh yes with a touch of lemming or lime, maybe some coriander or mint... Magic

I'll try that again!

Tue 20-Apr-10
11:28 pm

KateUK

Councillor

Members

Forum Posts: 1829

Member Since:
Tue 22-Sep-09

Offline

So many flowers on my violets this year and a shopping list malfunction in the lemon department so I'm going to try some violet jelly.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Tue 20-Apr-10
11:40 pm

Toffeeapple

North Bucks

Members

Moderators

Forum Posts: 16337

Member Since:
Tue 22-Sep-09

Offline

Big_Laugh too many lemons? I have a garden filled with Violets, much to my dismay; they kill everything in their way. Good to eat (flowers) but I have a low salad threshold.

I'll try that again!

Wed 21-Apr-10
12:07 am

KateUK

Councillor

Members

Forum Posts: 1829

Member Since:
Tue 22-Sep-09

Offline

Just a few too many...one of those oops I forgot I've already taken advantage of that special offer situations....

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Wed 21-Apr-10
1:11 am

Toffeeapple

North Bucks

Members

Moderators

Forum Posts: 16337

Member Since:
Tue 22-Sep-09

Offline

Ah yes, that's how I always have limes in my kitchen. Dum de dum de da de dum (Archers' theme tune,perhaps}

I'll try that again!

Page: 1 2

All RSS

Forum Timezone: Europe/London

Most Users Ever Online: 767

Currently Online:
31 Guest(s)

Currently Browsing this Page:
1 Guest(s)

The Cottage Smallholder

stumbling self sufficiency in a small space