Tomato and Chilli Jelly

From Cookipedia


Tomato and Chilli Jelly
Tomato and Chilli Jelly
Servings:Servings: 30 - Makes 1 litre
Calories per serving:29
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:12th April 2013
This recipe needs advance preparation!

I noticed this recipe while adding Quick Cornbread Recipe from Nik and Edwina's Cookbook It looks a great way to utilise the glut of tomatoes you get each year. It's just a shame that all my garden tomatoes have finished for this year, I guess I'll have to wait another year now.

To quote Nik or Edwina: "This makes about a litre, so you’ll need two 500ml or four 250 ml kilner or jam jars. It makes a lovely clear jelly which packs a fair punch in terms of chilli, which will keep up to 6 months if stored somewhere cool, assuming you don't demolish it like we do. You’ll need either a large square of muslin or fine cotton, or a jelly bag, and some string for the straining part. This lovely stuff goes well with many things, sausages, a slice of toast, cheese and biscuits, even a full English breakfast, we feel sure you'll find more..."


Ingredients

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Method

  1. Place the tomatoes, lemons and the roughly chopped chili and 450 ml water in a large saucepan. Bring to the boil, cover and cook very gently for 40 minutes
  2. Allow the mixture to cool slightly. Line a large mixing bowl with muslin, with the edges overhanging the edge of a bowl. Ladle in the cooked tomato pulp and juices, and gather together the edges of the muslin and tie up with string. Hang the muslin bag from a hook or cupboard handle with a bowl underneath to catch the juices. Leave for a least 2 hours (it can be left overnight)
  3. Sterilise the jars by placing them in a 160C oven for 30 minutes
  4. Measure the juice and return to the cleaned pan, adding 325g preserving sugar for every 500ml juice. Heat gently until the sugar has dissolved, then bring to the boil and stir in the finely sliced chillies. Boil rapidly for 20-30 minutes or until setting point is reached. (To test this, put a teaspoon of the mixture onto a cool saucer and refrigerate for 2 minutes. Push the edges, if they wrinkle, it's ready. If not boil for a few minutes longer and test again)
  5. Leave the jelly to stand for 15 minutes, then ladle into the sterilised jars and put lids on

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