http://www.alifeofgeekery.co.uk/2013/09/sweet-sticky-chilli-
jam.html

Made this yesterday. It's beautiful!
I didn't use enough apples, so it hasn't set properly. But that doesn't bother me. Beautiful on sourdough with cream cheese...

twelve12 - 2016-05-04 11:26:00

Thanks, I've got a glut, too.
I made enough sweet chilli sauce last year & I've deydrated & whizzed some up for chilli flakes ...so this recipe is very handy, I'll give it a go next week.

samanya - 2016-05-04 13:03:00

Would you mind sharing your chilli sauce recipe please Samanya as I made some from a recipe from google but am not too happy with it. Thankyou

cottagerose - 2016-05-04 17:27:00

100g Chillies
1.2kg Sugar

Jesus!!! Sugar overload. I'll stick to sauce or freezing them for later

lythande1 - 2016-05-04 20:15:00

Pickled Chiliis
Soak chillies in brine overnight: 3 c water with 1 c common salt.
Drain, rinse well and dry.
Poke a hole each end of chili and pack tightly in sterilised jars, leaving 1/4 inch headroom.
Combine 3 c water. 3 c white vinegar 3 t common salt
Bring to boil and pour over chillies, leaving no headspace, remove any trapped bubbles. Seal and store.

Quote
wheelz (243 243 positive feedback) 9:35 am, Mon 17 Apr #4
Or another
Red or green chillies. 1 c water. 1/2 c sugar. 1 c cider vinegar
Wash chillies and pat dry with paper towel. With a metal skewer poke holes each end of chili, this enables preserving solution to drain into chili. Bring water, sugar and vinegar to boil, simmer 5 mins. Pack chillies into sterilised jars. Pour vinegar mixture over. Seal.

Quote
wheelz (243 243 positive feedback) 9:40 am, Mon 17 Apr #5

bev00 - 2017-04-24 21:57:00

They're pretty good brined overnight (as per above), then dried off, and put into clean wider-neck bottles and just covered with sherry. They keep for ages that way. (And the sherry's great with a little (or a lot!) in hot water, for treating a dose of the flu....)

Also good to whizz them, and freeze in icecube trays, then empty out and seal tightly to put back in the freezer.

autumnwinds - 2017-04-24 22:21:00

bump

bev00 - 2018-04-24 23:27:00

I use Annabelle Langbein's chilli jam recipe. Its pretty simple, absolutely delicious. Every person who tries it raves about it, thinks I'm some sort of culinary genius and asks for the recipe. It was just the first recipe I clicked on when I googled "chilli jam". I like that it uses kaffir lime leaves and chilli from my garden, as well as heaps of ginger and garlic.

cinderellagowns - 2018-04-24 23:44:00

I'm lazy. The last time I had a glut of chillis I dropped some into a small jar of oil and threaded the rest (using a clean needle ) on strong thread and hung them up to dry.(It worked a treat) The chilli oil is great to cook with.
I will do the same next time, but I might put some into a small jar of vodka to preserve them as well. I'm told that chilli vodka is an "interesting" drink, as well!

Edited by punkinthefirst at 6:15 pm, Fri 27 Apr

punkinthefirst - 2018-04-27 18:14:00

bump

bev00 - 2019-04-26 01:44:00

Don't grow so many plants. You gets heaps and heaps of just one.

lythande1 - 2019-04-26 08:14:00

As well as the chilli jam recipe (Annabelle LAngbein's) I also just wash and throw the chillies in a ziplock bag in the freezer.
- I just remembered I also use way more chillies than the Langbein recipe says, so that uses up a few more. I generally just whizz up heaps of chillies, garlic and ginger, and follow te recipe for the general proportions of sugar to water to rice vinegar etc.

cinderellagowns - 2019-04-26 08:48:00

I was told to slice them, fry in oil, when cold put into a jar or bottle, cover, and keep in fridge.

rainrain1 - 2019-04-26 08:49:00

If you like it hot...This fermented hot sauce is utterly addictive - next year the whole garden is going to be nothing but chilli plants!

https://www.mountainfeed.com/blogs/learn/fermented-hot-sauce
-recipe

mjhdeal - 2019-05-01 00:56:00