I did the same as with the Jumbleberry Jam, erm maybe except from testing on frozen saucers (the jam is actually more of a jelly so I didn't think I needed to). There was an 'oh sh*t' moment when as I was leaving it at a rolicking boil (as per the recipe), the frothy mixture rose at an astonishing pace to the top of the pot and boiled over onto the hob. I shrieked and jumped back, not wanting to be scalded, and then continued to let it boil, a little less ferociously.
The result is that the jam hasn't set! It is more of a syrup. I have two choices: bottle it and rename 'chilli sauce' or try and salvage it by decanting from the jars back into a pot and reheating, this time testing as I go.
Not so smug anymore. This might be my last preserve of the season!
Goddess Mx
Chilli sauce sounds great too. Perfect with a few slices of cold ham on Boxing Day maybe? Hope you managed to get the cooker clean!
ReplyDeleteYou're braver than me... I'm yet to make jam. Although I do own the funnel I only use it to decant things into jars like rice and lentils!
ReplyDeleteThe first time I made this chilli jam the exact same thing happened to me! I'm making it again this year but will be watching it like a hawk. From what I've been told, the jam isn't actually supposed to set hard. I thought this link might help: http://www.nigella.com/kitchen-queries/view/853
ReplyDeleteHave not salvaged yet but think I might just turn it into a sauce after all!
ReplyDeleteThanks for the link Nickki, and for stopping by. I am going to reheat it tonight and see if that does the trick - I am thinking that it just wasn't boiling for long enough. Just off to have a peek at your blog!
That sounds most extaordinary....but I feel sure you can think of a useful way of using, and enjoying, it. Most of my jams seem to be unfeasably runny, so I guess we're just used to things running off plates.
ReplyDeleteBravo!
I have made the chilli jam a few times, and don't mind if it is runny - it is just too delicious to worry about that!!!!!!!!!
ReplyDeleteLooking forward to reading all your back posts - great idea.
This is my first visit to your blog, can't wait to see what you cook up. I love Nigella, I've been a fan of hers for years. Sorry about your mishap with the Chilli - sauce sounds good too!
ReplyDeleteWhat a great chilli sauce you've made. Seriously, just repost the whole thing with pride :)
ReplyDelete