The jam or chutney making thread.
Discussion
I've experimented with ratios etc but for this one I have;
4lbs jam sugar
800g chillies
2 red bell peppers
1050ml white wine vinegar
350ml cider vinegar
I'll be adding some extra pectin as I want it to be a jelly rather jam consistency.
Blitz seeded chillies & peppers.
Disolve sugar in vinegar on a low heat, when disolved add chillies and put on a rolling boil for 15 minutes. (Warning, do not look down into the pan as the steam fecking blinds you!
)
When it is cooling add pectin if required.
Ladle into sterilised jars, seal and away you go!
4lbs jam sugar
800g chillies
2 red bell peppers
1050ml white wine vinegar
350ml cider vinegar
I'll be adding some extra pectin as I want it to be a jelly rather jam consistency.
Blitz seeded chillies & peppers.
Disolve sugar in vinegar on a low heat, when disolved add chillies and put on a rolling boil for 15 minutes. (Warning, do not look down into the pan as the steam fecking blinds you!
)When it is cooling add pectin if required.
Ladle into sterilised jars, seal and away you go!
Just done my first for this year.
Rowanberry jelly.
1kg rowanberries, 800g eating apples, 1200g sugar.
This has made me 4 large and 4 small jars, which will last some time.
Quite a fruity but tart and slightly bitter jelly that goes well with white meats and very well with gammon.
Who's making what this year?
Rowanberry jelly.
1kg rowanberries, 800g eating apples, 1200g sugar.
This has made me 4 large and 4 small jars, which will last some time.
Quite a fruity but tart and slightly bitter jelly that goes well with white meats and very well with gammon.
Who's making what this year?
We made a few jars of plum jam last night, as an experiment as we've never made jam before.
We harvested around 10kg's of plums of our tree in the back garden, and were wondering what to do with them (wine is next on the list
).
First few jars I think we over-cooked, as the consistency has turned out rather jelly-like, but the second batch was alright.
Rough recipe: 1kg plums, 750g sugar, 60-70 ml water, spash of lemon juice. Overall quantities varied a bit, but we used the same ratios. Think there may be a bit much sugar, so we're planning on cutting it back a bit for tonight, and might add some ginger to the next batch.
We harvested around 10kg's of plums of our tree in the back garden, and were wondering what to do with them (wine is next on the list
).First few jars I think we over-cooked, as the consistency has turned out rather jelly-like, but the second batch was alright.
Rough recipe: 1kg plums, 750g sugar, 60-70 ml water, spash of lemon juice. Overall quantities varied a bit, but we used the same ratios. Think there may be a bit much sugar, so we're planning on cutting it back a bit for tonight, and might add some ginger to the next batch.
My Daughter made a batch from this recipe:
http://uktv.co.uk/food/recipe/aid/513348
Absolutely cracking!
http://uktv.co.uk/food/recipe/aid/513348
Absolutely cracking!
Had another session last night, plum and red gooseberry for one small batch, which turned out to be a really nice mixture, and did a large batch of plum and ginger. I can't really taste the ginger, but the Boss reckons it's pretty pungent. Maybe I'm a bit de-sensitised to it.
Anyway, the neighbours and colleagues are going to be scoffing jam for weeks at this rate.
Anyway, the neighbours and colleagues are going to be scoffing jam for weeks at this rate.
I think most salsa recipes are basically made fresh, with raw ingredients, and eaten pretty much immediately. I've found one or two versions where the tomatoes, garlic and chilli are grilled for 10 mins before processing, but it's not cooked and then cooled like jam.
Might be worth experimenting with though, there are no real rules as far as I'm concerned. Loads of ideas online.
Best thing I've done with bought salsa is use it as a base for a bolognese type pasta dish. When I say bolognese, I just mean a tomato based sauce concocted out of whatever I can find in the fridge or garden, plus some meat, be it mince, bacon, chorizo or sausage. The bacon and chorizo version is great. Not that I'm getting off topic or anything 
Chutneys seem to be similar to jam, I've just found a plum and apple recipe so might have a crack at a bit of that, since I've still got a couple of kilos of plums left.
Might be worth experimenting with though, there are no real rules as far as I'm concerned. Loads of ideas online.
Best thing I've done with bought salsa is use it as a base for a bolognese type pasta dish. When I say bolognese, I just mean a tomato based sauce concocted out of whatever I can find in the fridge or garden, plus some meat, be it mince, bacon, chorizo or sausage. The bacon and chorizo version is great
. Not that I'm getting off topic or anything Chutneys seem to be similar to jam, I've just found a plum and apple recipe so might have a crack at a bit of that, since I've still got a couple of kilos of plums left.
AMLK said:
I made a lovely green tomato chutney with ginger and chilli a couple of years ago. Looking at my tomato plants this year I think I will be doing the same again - the plants have hundreds of cherry tomatoes on them and they are growing quite big but are still very green!
Any chance of the recipe? With ginger and chilli sounds just like my thing.Runner bean pickle - bit unsure the first time I had it but it is a definite winner
1 1/2 tbsp mustard powder
1 1/2 tbsp ground turmeric
1 1/2 tbsp corn flour
850 ml malt vinegar
900g runner beans (young ones work best)
4 onions
4 garlic cloves
1 tbsp salt
700g Demerara sugar
6 dried red chillies
Make a paste with the mustard, turmeric, corn flour and a little vinegar.
Chuck everything except the paste, chillies and sugar in a big pan, bring to the boil, stir in the paste, sugar and the chillies.
Simmer and stir until it's a good thick consistency.
I've also tried that BBC plum jam recipe, very nice served with a duck tarte tatin
1 1/2 tbsp mustard powder
1 1/2 tbsp ground turmeric
1 1/2 tbsp corn flour
850 ml malt vinegar
900g runner beans (young ones work best)
4 onions
4 garlic cloves
1 tbsp salt
700g Demerara sugar
6 dried red chillies
Make a paste with the mustard, turmeric, corn flour and a little vinegar.
Chuck everything except the paste, chillies and sugar in a big pan, bring to the boil, stir in the paste, sugar and the chillies.
Simmer and stir until it's a good thick consistency.
I've also tried that BBC plum jam recipe, very nice served with a duck tarte tatin
Super Slo Mo said:
Right, working on this one right now, it's almost finished. Initial impression is that it's delicious, even if it's supposed to be bottled and left for a month for the vinegar to mellow.We make black currant quite often. Only fruit bushes we have been successful at and no pesticides used so a battle to get them in at the right time. Got another seven pounds or in the freezer from this year so this needs to be jamed up. Nothing out of the ordinary here.
But tried making jam with rhubarb. Not quite got it to set but it is very good. Beats making rhubarb pies all the time. Three plants just keep giving. Need a proper copper jam pot at some point.
But tried making jam with rhubarb. Not quite got it to set but it is very good. Beats making rhubarb pies all the time. Three plants just keep giving. Need a proper copper jam pot at some point.
illmonkey said:
Can you expand into salsas/chutney (fairly similar, right?)?
I keep buying them, and never enjoying them that much. Anyone have a good recipe? The one I find best is the Hot Doritos one.
I usually mix up some baby tomatoes, ginger, garlic, fresh chili and whatever takes my fancy at the time and add sugar depending on the volume of the other ingredients. Simmer away and add the sugar so it starts to get gloopy and get it to a reasonable temp.I keep buying them, and never enjoying them that much. Anyone have a good recipe? The one I find best is the Hot Doritos one.
Hardy a cooking scientific weights and measures session but it usually comes out OK and keeps for ages. Great with a BBQ.
Mobile Chicane said:
AMLK said:
I made a lovely green tomato chutney with ginger and chilli a couple of years ago. Looking at my tomato plants this year I think I will be doing the same again - the plants have hundreds of cherry tomatoes on them and they are growing quite big but are still very green!
Any chance of the recipe? With ginger and chilli sounds just like my thing.http://www.bbc.co.uk/food/recipes/green_tomato_chu...
Thanks Super Slo Mo for posting the spicy plum and apple chutney, I am going to try that out on Thurs. I raided my parents orchard at the weekend and now have more plums and apples than I know what to do with!
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