HABANERO CHILLI JELLY

With this home grown bounty the only thing I want to make is gorgeous hot hot hot sweet habanero chilli jelly jam sauce for adding that extra zing to my food.

 

 

INGREDIENTS

 

4 cups of chillies, (mild, medium or hot) per

1 lb of granulated sugar-

per 1 lb of chilli liquid strained

 

EQUIPMENT

(not necessary, substitute with a fine sieve or muslin cloth)

Jelly strainer and stand

Jam thermometer

old jam jars

 

FIRST MAKE THE CHILLI LIQUID

 

Place all the chillies in a deep saucepan with three pints of water, bring to a simmer and cook for approx 30 minutes, with a potato masher breakdown all the chillies into the liquid.  Leave to cool down then place all the liquid in to your jelly bag strainer or muslin or sieve, let all the liquid collect into a bowl.  Once all the liquid has drained, using the back of a ladle push down on the pulp left over in the jelly bag to extract any last drops of deliciousness.  Take a couple, or more, tablespoons of the chilli pulp and seeds and add to your chilli liquid and return to a deep thick base jam pan or like me I use my pressure cooker saucepan.

 

 

Bring the chilli jam up to 105 degrees on your jam thermometer and boil at this level for a few minutes, then take off the heat and leave to cool slightly while you sterilise your jars. 

 

To sterilise you jars wash and dry then pop in the oven for 5 minutes or so, using a jam funnel pour your hot jelly into your warm jars, place on the lids and as the jars and jelly cool you will hear the satisfying pings of the air tight seal setting itself, this you can check by pushing the centre of the jar lids if they pop up and down then the jar is not sealed.