Chili Jam Help
I am making a chili jam for the first time, and while I have made other jams this is my first time making one without fruit.
I am using very hot chillies that I grew, namely Trinidad Scorpion. These chillies are among the hottest in the world, so I will be using bell pepper and probably only two scorpion pods in 1.5L of jam - each pod has 280x the heat of a jalapeno, so this is going to make it very very hot indeed.
I'll be using the following recipe:
http://www.nigella.com/recipes/view/chilli-jam-2692 (I will substitute more bell pepper) but I was wondering if adding lime juice for a twist would be a bad idea? Would this affect the setting process? I am using jam setting sugar.
Any tips would be greatly appreciated. Thank you.