Can I Make A Smaller Batch Of Chilli Jam?

Our answer

Nigella's Chilli Jam (from NIGELLA CHRISTMAS) is a spicy condiment that is perfect alongside cheese and cold cuts. The chilli jam is made with jam sugar (sugar with added pectin) so that it sets, as red (bell) peppers and chillies themselves do not contain any pectin.

It is possible to reduce the quantity and just make one quarter of the recipe, which should yield about 375g jam, or one large jar. To do this you just need to use 37.5g chillies and 37.5g of red peppers - or you could round them and use 40g chillies and 35g red peppers if your scales are not that accurate. Use 25% of all the other ingredients, so 250g jam sugar and 150ml vinegar. Follow the recipe as directed, but bear in mind that with the smaller quantities the boiling time is likely to be shorter. As the boiling time will also depend on the size of the pan, we would suggest using the cold plate test to see if the jam has reached setting point. Before you start, put 2-3 small heatproof plates in the freezer. Boil the jam for 4-5 minutes then take off the heat and, once the bubbles have subsided, carefully drop a half teaspoonful of the liquid onto a frozen plate. Leave to stand for one minute. Push your finger through the middle of the cooled puddle of chilli jam. If the jam flows back when you have pushed your finger through then it has not yet reached setting point and you need to return the pan to the heat, bring back to a full rolling boil for 2 minutes then stop and test again. Repeat until the chilli jam has reached setting point. Alternatively, if you have a sugar or candy thermometer you can boil the mixture until it reaches at least 105°C/221°F (jam setting point). Once the jam has reached setting point, cool and pot it following the instructions in the recipe.