Tag Archives: chilli jam

Plot produce ideas from Petal #gdnbloggers

Sometimes, typing up things only gets you so far! Thought I might try and make some videos of plot produce and provide a different dimension. You’ll have to forgive the rambling and wobbly camera work.

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Squashes and beans can be really very prolific on the plot, and you soon run out of ideas as to what you can do with them. You could stuff the marrows and patty pans, or cook them them as a curry. Yep, sauteed with some onions, garlic and ginger, you can make a really simple Indian inspired dish. It is up to you how spicy you make it-and if you have some home grown chillies, you can add these!-maybe even add some home grown potatoes.

Squash and beans you tube link.

We had a spot of drama with the tomatoes this year. From not thinking that they would be productive, to quite a few green tomatoes. These were all removed from the vines as dreaded blight appeared and left to ripen. There was soup made at one point, in efforts to use them all up. Tomatoes can be use as the basis of many Indian dishes. Once you have made a tarka base, you can add fresh tomatoes to form a gravy base that gives the dish body and helps to infuse the flavours that you are cooking with.

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Tomatoes and squashes you tube link.

Compared to previous years, the plot has produced quite a few chillies and across different varieties. Some have been quite mild and used in Mama F’s, others are bit a more potent. These more potent varieties make really nice chilli jam! Unlike traditional jam, this type doesn’t have to set or wobble; it only has to gloop. This is really simple to make and depending on how hot or sweet you want it, you can moderate this by using different chillies.

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Chilli Jam you tube link

Today we jamm’d

Well, Chilli Jamm’d or jellied, depending on how you look at it.

Have been a bit absent with the festivities, so thought I’d pop back briefly. I haven’t made chilli jam/jelly in a while. I had wanted to make some for Christmas, and didn’t get around to it. I did manage to find a small amount that had been hidden in the pantry, for my Boxing day Brunch. A roast dinner toastie. It just had to be done. Plus there is a cheese board floating around that would benefit from the chilli jam.

For those of you not familiar with it, I use the nigella chilli jam recipe. I have however adapted it a little since. I was also slightly bereft of a working jam thermometer today. The one  have, no longer hits beyond 100 for some reason. I try and use it today, though, it got to 100. I used 2 large yellow sweet peppers, three scotch bonnet peppers, yes, three. And a fair bit of ginger. As well as 650 Ml of Cider vineger and 1lb of jam sugar.As per the recipe, sugar and vinegar was placed into the maslin pan. On a a low heat, and not stirred. Once the sugar was dissovled, I added the blitzed mix of peppers and ginger. I wore rubber gloves through out! I know what happen when you don’t wear the gloves. It hurts.

This mixture was then brought to the boil, and the thermometer managed to hit 100, and wouldn’t any higher. I am told though, that the wobblyness doesn’t matter. That I should aim for gloop more than anything. Cooled slightly, I then ladled into jars. It then cools, to set and have a solid wobble gloopiness to it. It’s not yellow, as you would expect. I think that’s because I did put two large sweet peppers in.With one pepper, it does definitely have less colour.

Jam is sat cooling, so we shall see later how gloopy set it is.