Quick question, do you get the mix to 105 then add the pectin and jar it. Or get to 105 with the pectin added already. Cuz it's hard to get the jelly to 105 after adding the pectin without knackering it's ability to set by cooking it too long.
Just subscribed to your channel I’m enjoying it,tried to make a plum and chill sauce a while back didn’t work ended up getting a good plum and chilli jam lots of good pectin in plums so it would appear
would love to see some more jam videos! I'm not a big jam lover mainly due to having bits in it but do love raspberry jam (without bits of course haha) maybe do a video on how to make jam without bits? brill vids keep up the work :)
I don't know if any jam would freeze well - it's not something you need to do because the jam is already preserved. Water bath wouldn't give you anything like the temperature required.
Hello Sir.. how's you...!? Is there any chance of you doing a recipe of "Custard pie" or ANY CLASSIC PUDDINGS please..! + as the Xmas is round the corner.. as I love ❤️ puddings a lots.. thanks 😊
Chef, ....sigh..ok I made some jalapeno plum jam earlier. It's wrinkly on top but bottom still runny..6 hrs later.. do I let it sit longer or needs more pectin??
Although the seeds do produce a little heat, it is not the seeds but the veins that produce the greatest intensity and amount of heat. 'nuf sed. plamuk aka travellingchef.
I cut the end off and then stick a small veg knife or paring knife into the pod and scrape the seeds out in one go - they're frequently attached ti kind of ribs inside the chilli and sometimes there's a central core.
The script of this is rather lacking could do with more priduction effort but other than that a very nice video and a very cool recepie will try it out.
I really don't know why people comment on videos from 5+ years ago. They're really not my best work. Try watching something more recent @Gruchon. PS there is never a script, these videos are always adlibbed and I work my arse off making them.
@@Keefcooks Well I googled Chilli Jam and this video and it was one the first page results :-D Your video is the only one that had that visual appeal of big chunks that are even through out the jam. I dont agree its not your best work, it is a solid video. Very genuine with the right amount of details not only what to do but why. I do some corporate videos and I found that doing a script or bulletpoints helps me stay on track. The lack of structure stands out a bit hence the comment. Im sorry if you interpreted my comment as a negative one it was not meant to be one. I hope you are doing good and still have fun in making theese they are very nice :-D
i think you can ban the phrase "if you can't get that" forever from your videos. in times of amazon...what can't you order AND also in shortest time get delivered to you? scary a bit, when you think about it.
Not any time soon. Yes, you can get pretty much anything on Amazon, for for scarcer items it'll cost you a lot, so it's always worth looking at alternatives.
Lovely well done i will try that with green chillis
Easiest recipe I have yet, thumbs up.
Very interesting chilli & sweet taste super very nice
Quick question, do you get the mix to 105 then add the pectin and jar it. Or get to 105 with the pectin added already. Cuz it's hard to get the jelly to 105 after adding the pectin without knackering it's ability to set by cooking it too long.
Apparently I added it once the temp was at 105: ua-cam.com/video/sc68p2lLwoM/v-deo.html
Just subscribed to your channel I’m enjoying it,tried to make a plum and chill sauce a while back didn’t work ended up getting a good plum and chilli jam lots of good pectin in plums so it would appear
would love to see some more jam videos! I'm not a big jam lover mainly due to having bits in it but do love raspberry jam (without bits of course haha) maybe do a video on how to make jam without bits? brill vids keep up the work :)
Bitless jam? Maybe
Nice one keef! Any chance you could do a crab dish?
Hi. Great explanation. I like your recipe. How much pectin did you use?
sweet chilli sauce is fab on anything now try using jalapeño to make jelly it's fab!!
A great way to calm the heat is to pour over cream cheese or goat cheese.
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"or your sweet chilli dip depending on what happened" 🤣🤣🤣 will def try this
Good luck!
Going to try this - I tend to make Chilli and Strawberry Sauce - mmmmmm works best with a few fruity Scotch Bonnets - but other chilies work
could you replace the pectin with a pectin powder sachet??
Yep 😀
does this jam freeze well?
why didnt you water bath can this?
this jam looks like a real keeper!
really nice.thanks!
I don't know if any jam would freeze well - it's not something you need to do because the jam is already preserved. Water bath wouldn't give you anything like the temperature required.
Haiyaa.....
Fuiyoh! (your response, I mean)
Hello Sir.. how's you...!? Is there any chance of you doing a recipe of "Custard pie" or ANY CLASSIC PUDDINGS please..! + as the Xmas is round the corner.. as I love ❤️ puddings a lots.. thanks 😊
Thanks for sharing
Can you use dried chillis? I have dried birds eye chillis in the cupboard. How many would you need to use as an equivalent if it's suitable?
I've never tried it, but I would guess quite a lot less than the fresh ones.
Chef, ....sigh..ok I made some jalapeno plum jam earlier. It's wrinkly on top but bottom still runny..6 hrs later.. do I let it sit longer or needs more pectin??
Probably needs more pectin.
Is rice wine vinegar ok to use instead of white wine vinegar?
I've never tried it, but I don't see why not.
That looks pretty good, I've got some jars kicking around I might try making some
Great video!!
Although the seeds do produce a little heat, it is not the seeds but the veins that produce the greatest intensity and amount of heat.
'nuf sed. plamuk aka travellingchef.
How would go about removing the seeds ? Do you do it after you choped the chilis or do you have a way to do it before hand ?
I cut the end off and then stick a small veg knife or paring knife into the pod and scrape the seeds out in one go - they're frequently attached ti kind of ribs inside the chilli and sometimes there's a central core.
i would love you to do a fresh crab meat recipe!
It's on my list - don't hold your breath, could take a while.
you can use a blue screen for plants
Rap Raven yep, but I don't think it would give entirely natural colour - it would probably look yellow 🤔
maybe, what software do you use to key out the screen?
iMovie 10
ok, i use adobe premiere and a plug in called ultra key, its very powerful
Wonder if I could do something similar with excess tomatoes... I'm drowning in them, and I've made all the basics so far.
There might be too much liquid in tomatoes, but it's certainly worth a try!
One way to find out!
im going to make that with my ghost chilis .
Can i make a chilli sauce in a similar way?? sweet chilli prawns would be nice Keith...but not prawns in batter...hint hint ;-)
I used a hot pepper jam that I bought when cooking a chicken dish, it turned into a nice glaze.
i made chilli jam and it is not hot? why :-/
My psychic powers fail me. Not enough chillis/seeds?
I am lazy, so I add some chipotle sauce to strawberry or peach jam...
Ooh, interesting!
Prelepo
Try putting this in your fried rice lol
Jimin’s small shiny red chilli pepper
Who's Jimin?
KeefCooks
He’s a part of BTS
Samirah Jimin's gonna love his new and improved jams
The script of this is rather lacking could do with more priduction effort but other than that a very nice video and a very cool recepie will try it out.
I really don't know why people comment on videos from 5+ years ago. They're really not my best work. Try watching something more recent @Gruchon. PS there is never a script, these videos are always adlibbed and I work my arse off making them.
@@Keefcooks Well I googled Chilli Jam and this video and it was one the first page results :-D Your video is the only one that had that visual appeal of big chunks that are even through out the jam.
I dont agree its not your best work, it is a solid video. Very genuine with the right amount of details not only what to do but why.
I do some corporate videos and I found that doing a script or bulletpoints helps me stay on track. The lack of structure stands out a bit hence the comment.
Im sorry if you interpreted my comment as a negative one it was not meant to be one. I hope you are doing good and still have fun in making theese they are very nice :-D
chilli diabetes yaay
i think you can ban the phrase "if you can't get that" forever from your videos. in times of amazon...what can't you order AND also in shortest time get delivered to you? scary a bit, when you think about it.
Not any time soon. Yes, you can get pretty much anything on Amazon, for for scarcer items it'll cost you a lot, so it's always worth looking at alternatives.