NIgella's Chilli Jam (from Christmas and on the Nigella website) is fairly soft set but should not be liquid. The set for the jam comes from the pectin that is added to the "jam sugar" and this usgrar should not be confused with "preserving sugar" (which doesn't have added pectin). It is likely that the jam was not cooked for long enough for it to set. If you are not sure then it is worth using a jam or candy thermometer when cooking the jam. Setting point is at 104c (220F) and once the mixture reaches this temperature we suggest taking the pan off the heat and checking the set of the jam by dropping a teaspoonful of the jam on to a cold plate and seeing if it sets.
We would not particularly recommend re-boiling the jam, if it is not set and also if it does taste a little of vinegar. The jam is a condiment rather than a conserve, so should not be overly sweet so it may just be that it was a little more acidic than expected (and if it has set then it should have cooked for long enough). There is a risk that the jam could overcook on re-boiling and if you add more pectin before re-boiling then the jam can take on a slightly "chewy" texture (like jelly babies or gummy bears). You could however use the jam as a sweet chilli sauce instead.
Unfortunately as chillis and red bell peppers do not contain pectin then you do need to add pectin to the Chilli Jam mixture, otherwise it will not set. Unflavoured gelatine is not a good alternative as gelatine will not set if it is boiled and also a gelatine mixture will only set if it is chilled and if it remains cold (and it will not store as well as the pectin-set jams). You can extract pectin by cooking green apples and straining the liquid, but this is a complicated process and will also likely leave you with a cloudy Chilli Jam.
If the Chilli Jam is put into properly sterilized jars and sealed promptly then it should last up to 1 year (unopened) if kept in a cool, dark, dry place. Once the jam has beeen opened the opened jar should be stored in the fridge and used within 1 month.
If you boil the jam for too long, trying to get to setting point, then the pectin will start to deteriorate and the jam may not set. Instead we would suggest making the jam in three seperate batches. Nigella
Nigella
Nickname of Nigella Lawson, author of a cookbook entitled How to Be a Domestic Goddess.
https://en.wikipedia.org › wiki › Domestic_Goddess
If there isn't enough pectin in the fruit itself and you don't add extra pectin, the result is runny jelly or jam. Additionally, if the fruit is overripe, its pectin levels are lower. Added pectin comes in a couple of forms. You can find powdered pectin and liquid pectin at grocery stores and online.
Jam that was not heated to 104C-105C will not be set. In this is the case, heat the jam again. Use a jam thermometer to check when it reaches temperature. However, if the jam has been heated sufficiently, but still did not set, then it requires more pectin and acid.
Our answer. Nigella's Chilli Jam (from NIGELLA CHRISTMAS) is a good condiment to go with cheese and cold meats. It is usually a fairly soft set jelly but if it is boiled for too long then it can become too firm or hard.
For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.Pour the jam into a low, wide pan and add the sugar and pectin combo.Stir until the sugar and pectin has dissolved.
If the jam is still liquid then we don't particularly recommend reboiling. It can be tried but there is a risk that the jam becomes over boiled, which also means that it will not set. The jam can also burn much more easily when reboiled. The thin jam can be repurposed as a sweet chilli sauce.
Slowly heat it in the microwave a few seconds at a time and then use it as usual. If it is still too thick, add some water while heating it in the microwave and then use it as a delicious and unusual pancake or ice cream syrup.
Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it.
If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.
Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely.
To remake cooked jam or jelly using powdered pectin measure 15 mL (1 tbsp) water and 7 mL (11/2 tsp) powdered pectin for each 250 mL (1 cup) product into a large saucepan. Bring to a boil stirring constantly. Remove from heat and stir in jam or jelly.
Pectin, naturally found in fruit is vital to make your jam set. With low-pectin fruits like strawberries, help them along by either mixing with pectin-rich fruit like gooseberries or by using jam sugar (with added pectin and citric acid).
The jam is ready when a spoonful placed on the cold saucer sets immediately and you can clear a line through it with a spoon. This ensures the jam will be thick, spreadable and not watery. If it doesn't set, keep boiling and retest every 5 mins, on a cold saucer each time.
Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!
If you cook it for too long at a high temperature, the natural pectin breaks down and no longer acts as a setting agent and the sugar polymerises into toffee. The way to make any set jam or marmalade is to simmer the fruit gently until it develops your desired level of softness.
If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.
Pop a plate in the freezer at the beginning of your cooking time. Once you think that your jam has reached its setting point or has thickened, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!
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