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evie2



Joined: 29 May 2010
Posts: 2156
Location: Here
PostPosted: Thu Sep 23, 10 3:20 pm    Post subject: Reply with quote
    

Hello Rachel

Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Thu Sep 23, 10 4:05 pm    Post subject: Reply with quote
    

Bebo wrote:
Welcome.

I was noticing the numbers of haws on the trees yesterday and thought it was a shame that they aren't worth using. Crab apples are around in abundance as well. I foresee chilli jelly being made in this house soon.


Recipe, please!

Lancashire Rach



Joined: 12 Sep 2010
Posts: 18

PostPosted: Fri Sep 24, 10 10:30 am    Post subject: Reply with quote
    

sgt.colon wrote:
Lancashire Rach wrote:
12Bore wrote:
Hi Rach Whereabouts in Lancs are you? There's prolly another DSer not far away.


Hi 12Bore, I am in East Lancs - live in a little village just outside Colne (of Boundary Mill fame!) .

Would love to know if anyone is nearby......

Rach


Foulridge?

I lived in Colne for 10 years. I was born in Burnley and lived in Nelson for 19 years.


I take it you are very fond of your MIL???? LOL

Rach

Bebo



Joined: 21 May 2007
Posts: 12590
Location: East Sussex
PostPosted: Fri Sep 24, 10 10:37 am    Post subject: Chilli Jelly Reply with quote
    

Take however many crab apples you can fit in the pot, add a couple of habanero or scotch bonnet chillis and a little water. Boil until mushy and then strain through a jelly bag or muslin. Finely chop chillis, I use lots but its up to you really, add to the liquid. Measure liquid and for every pint use a pound of sugar and put it all in a maslin pan and boil until setting point reached.

Fantastic with pate or cheese.

If you haven't got an easy source of crab apples, cooker will do the same job.

sgt.colon



Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.
PostPosted: Fri Sep 24, 10 10:39 am    Post subject: Re: Chilli Jelly Reply with quote
    

Bebo wrote:
Take however many crab apples you can fit in the pot, add a couple of habanero or scotch bonnet chillis and a little water. Boil until mushy and then strain through a jelly bag or muslin. Finely chop chillis, I use lots but its up to you really, add to the liquid. Measure liquid and for every pint use a pound of sugar and put it all in a maslin pan and boil until setting point reached.

Fantastic with pate or cheese.

If you haven't got an easy source of crab apples, cooker will do the same job.



Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Fri Sep 24, 10 10:42 am    Post subject: Re: Chilli Jelly Reply with quote
    

sgt.colon wrote:
Bebo wrote:
Take however many crab apples you can fit in the pot, add a couple of habanero or scotch bonnet chillis and a little water. Boil until mushy and then strain through a jelly bag or muslin. Finely chop chillis, I use lots but its up to you really, add to the liquid. Measure liquid and for every pint use a pound of sugar and put it all in a maslin pan and boil until setting point reached.

Fantastic with pate or cheese.

If you haven't got an easy source of crab apples, cooker will do the same job.



https://forum.downsizer.net/viewtopic.php?p=999614#999614

Ta.

Bebo



Joined: 21 May 2007
Posts: 12590
Location: East Sussex
PostPosted: Fri Sep 24, 10 10:44 am    Post subject: Re: Chilli Jelly Reply with quote
    

sgt.colon wrote:
Bebo wrote:
Take however many crab apples you can fit in the pot, add a couple of habanero or scotch bonnet chillis and a little water. Boil until mushy and then strain through a jelly bag or muslin. Finely chop chillis, I use lots but its up to you really, add to the liquid. Measure liquid and for every pint use a pound of sugar and put it all in a maslin pan and boil until setting point reached.

Fantastic with pate or cheese.

If you haven't got an easy source of crab apples, cooker will do the same job.




if you read two posts earlier there is a request for the recipe.

sgt.colon



Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.
PostPosted: Fri Sep 24, 10 10:46 am    Post subject: Re: Chilli Jelly Reply with quote
    

Bebo wrote:
sgt.colon wrote:
Bebo wrote:
Take however many crab apples you can fit in the pot, add a couple of habanero or scotch bonnet chillis and a little water. Boil until mushy and then strain through a jelly bag or muslin. Finely chop chillis, I use lots but its up to you really, add to the liquid. Measure liquid and for every pint use a pound of sugar and put it all in a maslin pan and boil until setting point reached.

Fantastic with pate or cheese.

If you haven't got an easy source of crab apples, cooker will do the same job.




if you read two posts earlier there is a request for the recipe.


Oh that would be to easy for me. Thanks, that clears up my confusion.

kate s



Joined: 28 Sep 2009
Posts: 176
Location: Manchester
PostPosted: Fri Sep 24, 10 11:05 am    Post subject: Reply with quote
    

Hiya,greetings from Manchester,I'm originally from Rochdale ,used to live inWhalley near Clitheroe & used to do some spinning demo's at Wycoller which is quite near to you & one of my most favourite places in the world.We've got loads of haws here as well

Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Sat Sep 25, 10 7:25 pm    Post subject: Re: Chilli Jelly Reply with quote
    

Nick wrote:
sgt.colon wrote:
Bebo wrote:
Take however many crab apples you can fit in the pot, add a couple of habanero or scotch bonnet chillis and a little water. Boil until mushy and then strain through a jelly bag or muslin. Finely chop chillis, I use lots but its up to you really, add to the liquid. Measure liquid and for every pint use a pound of sugar and put it all in a maslin pan and boil until setting point reached.

Fantastic with pate or cheese.

If you haven't got an easy source of crab apples, cooker will do the same job.



https://forum.downsizer.net/viewtopic.php?p=999614#999614

Ta.


Braindead. How much is a little water? Cook until sort of apple sauce consistency?

Bebo



Joined: 21 May 2007
Posts: 12590
Location: East Sussex
PostPosted: Sat Sep 25, 10 7:29 pm    Post subject: Reply with quote
    

A coffee cup full? Until the apples at mushy. No need to peel them or anything, just cut up into chunks if they big.

Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Sun Sep 26, 10 6:48 pm    Post subject: Reply with quote
    

I made it, it worked, thanks.

It's like napalm. Excellent.

Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Sun Dec 09, 12 4:54 pm    Post subject: Re: Chilli Jelly Reply with quote
    

Bebo wrote:
Take however many crab apples you can fit in the pot, add a couple of habanero or scotch bonnet chillis and a little water. Boil until mushy and then strain through a jelly bag or muslin. Finely chop chillis, I use lots but its up to you really, add to the liquid. Measure liquid and for every pint use a pound of sugar and put it all in a maslin pan and boil until setting point reached.

Fantastic with pate or cheese.

If you haven't got an easy source of crab apples, cooker will do the same job.


Just making some of this and had to hunt for the recipe, so it's here in case you want to do the same.

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18416

PostPosted: Sun Dec 09, 12 6:13 pm    Post subject: Reply with quote
    

Should be in the database, under Chilli Jelly.

VM



Joined: 23 Nov 2007
Posts: 1748
Location: Lincolnshire
PostPosted: Mon Dec 10, 12 12:23 am    Post subject: Reply with quote
    

Too late for this year, but have seen recipe for Hawthorn Ketchup, I think - possibly in the Pam Corbin/River Cottage preserving book.

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