Nigella Lawson

[Jim Grant 4]

She is on the box at the moment displaying her cleavage and culinary skills. The other night she was on about Chilli Jelly/Jam, splendid with every cold cut of every type of meat known.

 

BBC didn't put it up onto their foodie site. Managed to get it this morning when she posted it onto her own site. Here it is

 

 

Red Chilli Jelly

150g red chilli (deseeded and rough chopped)

150 Ramero Peppers - the long pointy red ones (deseeded and rough chopped)

1Kg Jam sugar

600ml Cider vinegar

 

Put the Chillis and Peppers into a processor and give a couple of pulses, don’t reduce to a paste.

Put the sugar and vinegar into saucepan over low heat. Allow to dissolve without stirring . When sugar dissolved add the chilli pepper mix and bring to the boil and boil for 10 mins. Remove from the heat and allow to cool for say 40 mins. The flecks should have become suspended in the jelly, if not give it a gentle stir. Ladle into jars and seal tightly.

Edited December 19, 2008 by Jim Grant

[elec 0]

That Jim, would put a horn on a jellyfish. What is jam sugar? Is it raw sugar?

 

Regards

[Jim Grant 4]

Elec

 

Normally you would add some fruit which contains pectin to jams & Jellies, makes them set and not run off the scone. Apple was the usual additive.

 

You can cheat slightly by buying sugar with added pectin, that is Jam sugar. Invented by the WRI back in nineteen hundred and freezing cold. Useful if you want a set Jelly without apple traces.

Edited December 22, 2008 by Jim Grant