Why Does My Chilli Jam Still Taste Slightly Of Apple Cider Vinegar?

Our answer

Nigella's Chilli Jam (from NIGELLA CHRISTMAS) is a popular condiment that goes with many dishes, hot and cold. The recipe suggests using "long red chillies", which are the Dutch red chillies. These are medium-hot chillies and slightly spicier that jalapenos. You do need slightly spicy chilllies to balance the tang of the apple cider vinegar and give an overall balance of spicy, sour and sweet.

The Red Longhorn chillies are also medium-hot chillies and should be suitable. But as mentioned, it seems as if the ones used may have been on the milder side. If the chillies do seem too mild then you can always substitute some of the red (bell) pepper with extra chillies or even add in one or two hotter varieties of chilli without affecting the overall recipe. The acidity of the apple cider vinegar will also mellow slightly over time, as the Chilli Jam is stored. However, if it is very acidic then there is a risk that the jam didn't cook for quite long enough and you could find that the jam has not set. It is useful to use a sugar (jam/candy) thermometer to see if setting point has been reached. You need to boil the jam until it reaches at least 104c (220F). You can also use the cold plate test. Put some heatproof plates in the freezer before you start to make the jam. When you think the jam has reached setting point, take the pan off the heat and drop a teaspoonful onto one of the cold plates. Leave it for one minute then push the pool of jam with your finger. If the surface of the jam wrinkles and the jam doesn't flow back quickly then it has reached setting point. If the jam is still liquid then boil for another 2-3 minutes and test again.