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
