Views 144 Unique 54
Vote 37
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Just Chillin' & Jammin'

By ChiliMan
Lynne (LynneJoyce) had inspired me to try my hand at chilli jam and helped me along. I’d taken these pics to e-mail to her as a pictorial progress report. She liked the pics and suggested I post them to celebrate global cooperation. I loved the idea Smile


Now the end product here – V4 – was not a success in terms of consistency but ace for flavour. The consistency failure was due to laziness in following the steps properly. My bad Sad

Unfortunately, as yummy as it was, it wasn’t edible. Just too flipping hot. The mini jalapenos I used – Vs 1 and 2 – were lethal. They should be combined with other things like bell peppers if you wanna make a jam. OR one should just use normal green chillies. I’m in the process of modifying it, though. If I can’t tame it, I might offer it to NASA as rocket fuel.

V3 is some ingredients in the pan just before firing up the hob.

V5: Before cooking, I’d knocked out and rinsed out lots of seeds and dried ‘em to sow. I found it interesting that the cut up chillies continued to ripen over time! Never say die, huh?

A Smile

PS This is not the first instance of global cooperation. Ann (EAS) got me into a soup making frenzy a couple of years ago Smile

PPS *HUGE THANKS* to Pamela (pamelajean) and Ed (Glostopcat) for their wonderful User Awards on ‘Mr. Saddlebags’ SmileSmile And thanks so much for the info and link about the pollen, Pamela. Thanks to Ade and CarolG for their info too.

Tags: Food Photo journalism Green Specialist and abstract Jam Chilli Cooking Cuisine Jam making Jalapeno Condiment

Voters: cabbie, CarolG, Jasper87 and 34 more


CarolG 12 199 20 Greece
2 Jun 2012 2:43PM
Another 'jammer' in progress, I see, AndrewSmile I have ben making cherry jam for the past couple of days, the tree is over-laden with ripe fruit, and I hate to see waste. This is a cracking set of images, most interesting, and I dare you to eat a cracker and chili jam for your high tea tonight Wink Carol

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ChiliMan 13 135 17 Singapore
2 Jun 2012 2:52PM chance, Carol Grin
Jasper87 Plus
9 2.2k 157 England
2 Jun 2012 2:52PM
More a 'kill or cure' medicine than a jam. Or... not so much as a preserve, more an embalming ointment!

Nice try though, Andrew
ChiliMan 13 135 17 Singapore
2 Jun 2012 2:53PM
Dave, I might smear some on my chilli plants to try and kill any invading grasshoppers Grin
dmhuynh72 11 44 3 United Kingdom
2 Jun 2012 3:41PM
It must have taken a lot of time to get those seeds out of the chillies, and good effort and looks to good to eat but I guess it is too hot for me too, Brilliant series Andrew.
andylea 10 37 1 United Kingdom
2 Jun 2012 3:52PM
wonderful set andrew you have been busy v1 for me today brilliant light and detail love the shadows a cracker nice one Wink
CaroleS Plus
9 440 3 United Kingdom
2 Jun 2012 3:54PM
Love V1 with all those hot little chillies! You must have taken ages to deseed them! Carole
annettep38 Plus
8 219 42 Costa Rica
2 Jun 2012 4:13PM
after finishing to giggle and gasping for air - i remembered why... some years ago we bought capsicum seeds in Italy. what looked on the bag like perfectly harmless smallish capsicum turned out to be lethal round chilies. You of all people know best what the pickle was like. I still live of those I dried 3 years ago.
My advice would be Make a tomato jam and mix 1:1.
And yes I love the whole thing.
mrswoolybill Plus
12 1.6k 2078 United Kingdom
2 Jun 2012 4:15PM
Somehow, I think I'd prefer them raw... Though don't despair of the jam, a teaspoonful could liven up a soup or casserole no end!
ChiliMan 13 135 17 Singapore
2 Jun 2012 4:18PM
Annette, thank you SO much for your UA SmileSmile Made my day big time.

Now I knew the mini jalapenos would be hot...I mean, they're still jalapenos. BUT, I didn't realise how hot. I took a tiny bite of the tip of one and my lips burned and part of my tongue too. Despite that, I still went ahead and made the jam. But hey, we live and learn, eh?? Grin

I've added two large red capsicums but yet to blitz the whole thing. I think I may need to add more. Maybe onions caramelised with balsamic vinegar.
cassiecat 11 39 46 England
2 Jun 2012 4:18PM
good to see the chilli jam in progress, your story of it and its potency had me in stitches Grin
it was good to see your lighting set up too, thanks Smile
lesley x
ChiliMan 13 135 17 Singapore
2 Jun 2012 4:21PM
Moira, Lynne mentioned how it could add to things and that's a good idea, actually. They taste not bad raw. I had one, sans seeds, with some noodles. But they don't have the lovely smell and taste of bird chillies. I'm more a savoury than sweet person anyway, so I'll get another lot and make a chilli sambal with it. Or a relish Smile
ChiliMan 13 135 17 Singapore
2 Jun 2012 4:22PM
Hey, no prob, Ccat Smile Don't think I've sent you two more pics of the setup with the black paper. Have I? Think the jalapenos burned my brain a bit Grin
cassiecat 11 39 46 England
2 Jun 2012 4:26PM
no, not seen the black pepper. have PM'd you Smile
mikbee 12 3 8 Scotland
2 Jun 2012 4:28PM
I doubt it would have been as hot as the home made whisky my father used to make Andrew.
But he did get in a bit of a jam when he got caught making it !!
My mother was the home made soup maker,and very nice it was too.
Provided she laid of my fathers home made whisky that is !!
Good set.
cassiecat 11 39 46 England
2 Jun 2012 5:12PM
haha i've got peppers on the brain. not seen the black paper either Wink
ChiliMan 13 135 17 Singapore
2 Jun 2012 5:30PM
I'll send you the black paper pics then, Ccat Smile

Mick, can you imagine...chilli whisky...scary burn...

Gerryrys 7 1 United Kingdom
2 Jun 2012 5:46PM
Love anything to do with chillies. Very well presented.

woolybill1 Plus
12 29 74 United Kingdom
2 Jun 2012 6:14PM
What a fab story, Andrew (and others).
So it's not right for my Sunday morning toast, it appears.
AnnChown Plus
9 207 1 United Kingdom
2 Jun 2012 6:54PM
Wonderful wonderful wonderful! A day in the life of The ChilliMan; I'm so sorry the jam didn't work Andrew, but you have provided us all with a lot of laughter and fun! Loved the images - especially v1 and v4. My humble award comes to you for all your hard work, both culinary and photographic!
cassiecat 11 39 46 England
2 Jun 2012 6:57PM
well done you on the UA's Smile
I love chillies kitchen is themed on them, & I have grown them.. Lovely little reportage of a chilli journey
helenlinda Plus
12 366 22 United Kingdom
2 Jun 2012 7:08PM
v4 certainly looks good Andrew Smile
taggart Plus
15 47 13 United States
2 Jun 2012 7:56PM
OH, Yes, You will have some wonderful jam! It will go so well with some cream cheese!
AnneWorner 11 620 43 United States
2 Jun 2012 8:30PM
Hot, hot, hot Wink

2 Jun 2012 8:32PM
A UA from me for all the effort in both the images and write up, Brilliant.
Anna_W 7 1 2 United Kingdom
2 Jun 2012 9:18PM
Don't know much about chilli jam, but this sounds as though it could blow the top of your head off - good luck with toning it down a bit Andrew but, failing that, it could always be used to heat the whole of Birmingham for next winter Smile I really like the clean lines and simplicity of v1 but the whole series is excellent.
Glostopcat 13 255 2 England
3 Jun 2012 12:22AM
That Chilli jam sounds too hot to handle, your write up was most entertaining as always and if your culinary skills are anywhere near as good as your photography skills you will produce something really special the next time you try to make something with those chilis
LynneJoyce Plus
11 22 99 United Kingdom
3 Jun 2012 12:35AM
Honestly Andrew, you wuss, threatening to make it milder. All you need to do is use less, or develop a stronger palate like all my chilli jam fans! Just the tiniest smear with cheese is all you need.

Seriously, I know what you mean. Last Autumn I made chilli jam with the chillies the gardener planted and it was rocket fuel. This Spring I made 40 kilos of a slightly milder version and I got complaints from the people I gave it to in Spain because it wasn't as hot as the last batch. There's just no pleasing some people.

Love the photos and I need a supplier for those ultra hot mini jalapeños of yours then I can make another batch that my Spanish fans will be happy with!
Joline Plus
13 30 54 United States
3 Jun 2012 11:27AM
I make pepper jam every year, but you are isn't all chilis, it also has other milder peppers in it. Don't give up on the jam, it would make a good flavoring for your soups etc.
bunbeam 14 2 United Kingdom
4 Jun 2012 12:00AM
nice !!!!!
JimV 13 6 3 Canada
5 Jun 2012 6:02AM
Wonderful set of progressive shots Andrew, just a pity the end result was a bit over the top with heat, better luck next time!
Rgds., Jim
PS. I see Joline has given you a use for your concoction, just go easy with it, seems like a little will go a long way! Smile
User_Removed 10 80 1 United Kingdom
13 Jun 2012 2:24PM
Great set, love the simplicity of V1 Smile

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