Confessions in Chili

I tried out some of the chili jam I made for Christmas with a roast dinner on Sunday.

And although it tasted excellent, the consistency wasn’t right.  It was far too liquid.  Turns out I did break it by stirring it too early. 

I was forced to remake it last night.  And this time, I accepted that I know absolutely NOTHING about jam making and followed the recipe to the letter with regards to stirring.  I boiled it for twice as long as the recipe called for, as it didn’t appear to be thickening – and not at all because I was busy talking to Suzy and lost track of time. 

Anyway, the resultant mixture was of the correct consistency once it had cooled down and I now have some proper chilli jam.

And, I managed not to get any of the chilli/pepper mixture on my face this time.  I went one better.  I used the spatula that I scraped the chilli out of the food processor with to quickly stir the stir-fry I was making at the same time as the jam and promptly burnt the inside of my mouth.