Subj : St. Henry 14
To   : All
From : Dave Drum
Date : Mon Jul 12 2021 20:17:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Diana Henry's Chile Jam
 Categories: Vegetables, Chilies, Condiments, Citrus
      Yield: 4 Servings
 
      8 lg Red bell peppers; halved,
           - seeded, chopped
      8 md Red chillies; stemmed,
           - chopped
  1 1/4 kg Granulated sugar
    600 ml White wine vinegar
           Juice of 1 lemon
    350 ml Liquid pectin
 
  Put all the ingredients, except for the lemon juice
  and pectin, into a large saucepan.
  
  Bring to a boil then reduce the heat and simmer until
  the peppers are really tender. Leave to cool a little,
  then whizz in a food processor (you want a chunky
  mixture rather than a smooth one).
  
  Put a small saucer into your freezer.
  
  Put the chile mixture back into the rinsed-out pan with
  the lemon juice and bring to a boil. Boil for one
  minute. Pull the pan off the heat, stir in the pectin,
  then gradually bring to the boil again.
  
  Use a jam thermometer to test for the setting point
  (104ºC/220ºF for jam).
  
  I also find the ‘wrinkle’ test reliable: put a drop of
  jam on to the freezer-cold saucer, return it to the
  freezer for a couple of minutes then take it out again.
  Push the jam gently with your finger.
  
  If the surface wrinkles it has reached setting point.
  
  If it’s still quite liquid, it needs to be returned to
  the heat and boiled for a few minutes before testing
  again.
  
  Skim any scum off the surface, ladle into hot,
  sterilised jars and seal. It will thicken as it cools
  but has a very soft set, more like a sauce.
  
  By  Diana Henry, cookery journalist of the year
  
  RECIPE FROM: https://www.telegraph.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The 50's: 500 salads and not a one contains fresh vegetables!
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