Hi - This is a question I put when I first started (then dropped out) on this site but could not find an answer to. I would like to make chile jam or jelly without the addition of pectin. I can only find pectin powder, and that at a chemist, and am not sure if I should use it as required in the many recipes I have come across (from American sites).
What I need is a recipe for a thickish jam (like marmalade) pepped up with chiles which I love, to serve as a condiment with......well, almost everything. A clear jelly (I think you say jello) infused with chile is the other recipe I'm looking for.
I have made quince jelly without pectin, as well as various other jams, peach, apricot, etc. But these are fruits with high pectin content of their own.
What should I do? Try the chemist's pectin powder?
From sunny South Africa