COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 4

Showing 1-4 of 4

Sort by:

Newest
  • on December 25, 2013

    Flag

    Super but how anyone can use 250gr of chillis iit would blow my head off , i used this recipe in various ways, i found if you grilled the capsicums till skin blackens then peel them and follow instructions, it gives the jam a more intensive coulor and taste, that way you dont use a blender or remove the skin as you skin it after grilling . We love it for breakfeast

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 28, 2013

    Flag

    I've been waiting for chili season to make this! Oh boy is it good! I used cayenne peppers and only seeded half of the amount as I like things very spicy. It's beautiful to look at & rather easy to make. I'm going to make this every year! I might give some as Christmas gifts as well. I put the jam into 4 oz. jars so that I could do just that. I processed the completed jars in boiling water for 30 minutes in order to really seal them in hopes that it will last me a year. I used his book for the recipe and it calls for 4 3/4 cups of sugar vs. 4. I put it 4 1/2 cups and suggest that you start with 4 cups and go up from there if you thing it needs to be sweeter. I might go with 4 1/4 cups next time. We'll see. For those of you that adore spicy food - this is awesome.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 22, 2012

    Flag

    Everyone is getting a jar in their stocking this year. So good!! I did add red pepper flakes to mine as the red peppers this time of year were just not rendering enough heat. Served it with cream cheese at my Husbands poker party last night and they devoured it, so excited for Christmas morning!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 25, 2011

    Flag

    My mouth has fallen in love. This recipe is easy and delicious. It has a sweet hot component that is very well balanced. I canned it and plan on giving it as gifts. My husband and I have put it on everything we eat and all is enhanced by this delicious flavor. How have we lived this long and never tried chili pepper jam. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.