Only some nibbled cabbages remain that I have left for any remaining insects who want a cold snack.
Despite the fact that I am enjoying the rest for gardening I'm already planning what will go in which bed next spring.
I have had so many chillis in fact that I am struggling to use them all. Some have gone in chutneys and general cooking but the majority of them still need using up.
As a word of warning here, never ever prepare chillis without gloves on. I had some small cuts on my fingers and was in agony for the rest of the day!
After putting all the ingredients into the pan I was somewhat unimpressed at the quantity that would be made. Leaving the chillis as they were I quadrupled the other ingredients thus making a nice amount of sauce.
The sauce needed simmering for 45 minutes and then 1 teaspoon of pectin adding. Due to the increase in the amount I increased that to 1 tablespoon instead.
As soon as the sauce was finished and I poured it into the jars it became apparent that the consistency was more than of jam than sauce. Sweet chilli jam sounds rather nice, I thought.
It was only the next morning when I investigated the jars that I found the sweet chilli jam had set as hard as toffee. Clearly the pectin was somewhat over-enthusiastic!
All is not lost however as microwaving it for a few seconds allows it to become temporarily spoonable and the taste really is lovely.
I'm looking for a new recipe for my next batch of sweet chilli sauce but I am quite proud to be known as the inventor of sweet chilli toffee!
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