How to Make Habanero Chilli Jam

A very simple recipe for making chilli jam/jelly. Use your preferred chilli and modify amounts to suit your tastes.

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How to Make Habanero Chilli Jam Recipe
12 Steps
Ingredients
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1
Maslin pan, jam funnel, jug, preserving spoon. Essential kit.

Maslin pan, jam funnel, jug, preserving spoon. Essential kit.

2
You will definitely need a jelly bag or strainer if you want clear jam.

You will definitely need a jelly bag or strainer if you want clear jam.

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3

Roughly chop your apples, core and all. Place in pan with water. Simmer 30-40min until soft and mashable with a fork.

4

Now, spoon your pulp into your jelly bag. Tie it up to hang and drip, or use a jam bag stand. Collect in your clean Maslin pan. LEAVE THE BAG TO DRIP! Don't squeeze or your jam will be cloudy!

5

If you've left your bag to drip overnight, you should now have juice and be ready to measure sugar. For each pint of juice, take 1lb sugar. You should have approx 3 pints.

6

Now mix your juice and lemon juice, bring to the boil and add sugar; boiling until sugar is dissolved. Bring to a rolling boil. Skim off any scum or your jam will be cloudy. Now, I add chilli.

7

To test for set, remove from heat, drop a drop of jam onto cold plate and poke. It wrinkles, it is set. If not, continue boiling.

8

Leave 1min to cool then transfer to sterilised jars. Top with a paper disc and seal tightly.

9
This is what you have by now.

This is what you have by now.

10
Crystal clear jam- the reward of not squeezing your jelly bag! :)

Crystal clear jam- the reward of not squeezing your jelly bag! :)

11
As good as what you get in shops!

As good as what you get in shops!

12

Enjoy. Hope you have as much fun as I did. If you need any help at all, just ask. But please, no more comments about 'ñ's!

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