Jam

Chilli Jam – tantrums and trauma sweats

By l.martin, on April 11th, 2011 One comment   International Preserves Exchange, Jam
041111_1717_ChilliJam7

I’ve been making this for years and it’s about the best thing you can possibly put on a BBQ’d sausage. The main flavours are from chilli and ginger and sugar, but the batch I made this year included a few scotch bonnet peppers, possibly a mistake but we will have to wait and see when it’s finished maturing in the jars.

I will update this post in 2 months when i taste the jam properly. This brew will also filter out into the world for the International Preserves Exchange.

Ingredients

1 kilo of red chillies 3 – 4 scotch bonnet chillies (optional) 500g jam sugar with extra pectin 200g ginger, brunoised or pureed. Zest and juice of one lemon 150ml water

Finely slice half of the chillies including the scotch bonnets if using. The other half should go into a food processor to be finely pureed. Like me you may want to wear some rubber gloves for this.

. . . →Chilli Jam – tantrums and trauma sweats

Homemade plum homemade plum jam

By l.martin, on September 5th, 2010 One comment   Fruit, Jam
Plums

Now i know we all know how to make jam, but this year my plum tree bore fruit for the first time, five kilos in total. So there will be a bit of a jammy theme to the next posts.

So, for homemade plum homemade plum jam you will need:

3kg plums from your own tree (or just from the shop is also ok) 2kg sugar 3 lemons quartered Some water

My plums were small and sweet but this means a lot of work to get the stones out. Fortunately I’m far too lazy for this so I put them in a big pan with a little water and stewed them down with the stones – this is also good to get the pectin from the stones that helps set the jam. After about 2 hours stewing, I let the mixture cool until I could get my hands in and fish out the stones.

Then . . . →Homemade plum homemade plum jam

About Me

I love food; cooking it, eating it and having prentious and mildly competative conversations about it. I also play guitar and enjoy the occasional glass of wine or seven.

Based in Tilburg, NL, this blog follows my adventures in food and cooking, trying to eat well in a land where you can buy a horse paste sausage from a vending machine.

For quality suppliers in and around the Tilburg area, see my page on Suppliers.

CHICKEN AND RED WINE?

Click here for my post on roast chicken and red wine

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