Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Freezing Peppers For Chilli Jam

    Hi, I was wondering if can I pre-chop my chilli's and peppers and freeze them until I'm ready to make my next batch as I have a glut of peppers? Also how firm is the jam meant to be? Mine looks quite firmly set. Thanks, Sue

    From the nigella team:

    For Nigella's Chilli Jam (from Christmas and on the Nigella website) the red peppers (bell peppers) and chilli peppers used in the jam should be fine to pre-chop and freeze. Sometimes if you are freezing fruits for jams and marmalades the pectin can be slightly diminished when the fruits are thawed. However as the peppers and chillis don't contain pectin, the pectin in this recipe comes from the pectin in the jam sugar, then this should not be an issue. You may however get some darkening in the bright red colour of the peppers and chillis when they thaw.

    The Chilli Jam usually has a medium to soft set, though not liquid. If you have a slightly firmer set then this should not be a problem.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.