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11:14 am
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Tue 15-Oct-19
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Please can anyone share how to make my batches of chilli jam the same heat every time? The issue I'm having is fresh chillies tend to vary in heat. I use scotch bonnet and medium chillies together with red peppers for the bulk, but it always seems to be slightly different in heat every time I make a batch. Can I substitute some of the chillies for dried crushed chillies?
Thank you!
12:00 pm
Supreme Being
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Sun 30-Jan-11
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Firstly, hello Ali and welcome to the forum, always nice to have new members.
I'm sorry I can't help you with your question....never made chilli jam as I'm not a fan of chillies, however, there may be someone who can. It might not be straight away though, the forum is quieter than it used to be. Our lovely Admin, Fiona, makes chilli jam I think - it may be worth putting a question on her blog, you can find the link to her blog at the top of the page.
learning to love veg…..except celery :-O
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