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Sweet Chili Sauce

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weave

I thought I'd make a sweet chili sauce with a portion of this years harvest.  I like the consistency of the store bought chili sauces, almost like a thinned jelly.  And I wondered if I could make this sauce similar to making a jelly, with sugar (its sweet up front anyway) and pectin.  But less pectin than I would use to set up.
 
Does anyone have any thoughts on how much pectin and sugar I might use to get the consistency of store bought chili sauce?
 
I'm thinking red jalapenos, garlic, salt, sugar, vinegar, and pectin.  Real simple.  I intend to can it so it is shelf stable, but I want that runny jelly consistency that Heinz manages to get out of the bottle.
 
If not pectin, what are my other options?
 
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I've never tried to use pectin in a sauce so can't comment there, but with the recipe I use for sweet chilli sauce I just cook it down until it reaches the desired consistency. I'm sure more knowledgeable folk will be in here shortly offering better info than I can provide.
 
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weave said:
Meathead, do you ever have issues with the sauce separating after it's been on the shelf awhile?
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Mines usually only made when we're going to eat it, I've never done enough to can some. If it separates though, you can just shake the jar up before serving, similar to Tabasco sauce.
 
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Mikey V's Foods said:
I use a little xanthum gum when I make my sweet chili sauce. Try a little at first, until you get your desired consistency. Remember, if you store it in a refrigerator, it may become too thick.
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Can you quantify "a little"?
 
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I've used cornstarch, xanthum gum, and arrowroot.to thicken sauces(both sweet and regular) and I like arrowroot the best...by far.
Mainly because it has little or no influence on the flavor and has much more thickening quality than the others, so I use less.
CM
 
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Chili Monsta said:
I've used cornstarch, xanthum gum, and arrowroot.to thicken sauces(both sweet and regular) and I like arrowroot the best...by far.
Mainly because it has little or no influence on the flavor and has much more thickening quality than the others, so I use less.
CM
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How does cornstarch and arrowroot hold up to canning?  No problems with a skin forming?
 
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weave said:
 
How does cornstarch and arrowroot hold up to canning?  No problems with a skin forming 
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I've used both when canning. Not sure what you mean about a skin forming...but I've not experienced anything like that. BUT...I would use them sparingly. Especially the arrowroot...its got a pretty hefty thickening power going.
CM
 
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