Can I Reboil Chilli Jam That Has Not Set?

Our answer

Nigella's Chilli Jam (from NIGELLA CHRISTMAS) is a fairly soft-set condiment that is made with jam sugar, which has added pectin and helps the jam to set. However, the jam should not be liquid. We are not sure if the jam is liquid or has set with the chopped chillies on top. If the jam looked as if it was setting but was then poured into hot jars, the heat of the jars can cause the jam to warm up and become slightly more liquid, causing the flecks of chilli to float to the top and then stay there once the jam has cooled again and set. When the jars have been sterilized you can let them cool a bit while you leave the jam to cool in the saucepan. The jars do not have to be very hot when you decant the jam into the jars. Just be careful not to put hot jam into cool jars, as this can cause the glass to crack. In this scenario we suggest maybe gently stirring each jar of jam when you first open it for use (don't open the jars, stir and then seal again as this will affect the keeping time of the jam).

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. If possible use a sugar/jam (candy) thermometer to check the temperature of the mixture as it cooks. Setting point should be around 104c (220F). Also you can put some heatproof and freezer proof plates in the freezer before you start making the jam. When you think that the jam has reached setting point, remove the pan from the heat and drop a teaspoonful of the mixture onto one of the cold plates. Leave for a minute then push the mixture with your finger. If it is set then the surface will wrinkle and the mixture will not flow back easily. If the teaspoon of jam is still liquid then boil the mixture for another 1-2 minutes and test again.