Tomato and Red Chilli Jam

When I used to do farmers’ markets and food festivals with Glenroyd Organics, this tomato and red chilli jam was always the best seller and as a result the first thing we would sell out of.

OK, you don’t want to put this on your toast. (Although if I had a pound for everyone who has ever asked me this, joking I assume, I might treat myself to a new maslin pan). Technically speaking it isn’t really a jam, but it is delicious and panic begins in our household when we get down to the last few spoonfuls in the remaining solitary jar in the fridge . You can decide how hot you want it, remove the seeds of the chillies if you like.  The tomatoes add a freshness to the jam whilst letting the heat and flavour of the chillies come through.

I’m always looking for new serving suggestions for this recipe.  Serve with hummus, cheese boards (it is a wonderful accompaniment to brie), drizzled over grilled king prawns, even stir a few spoonfuls through tomato sauces for pasta.

You can use a food processor to chop the tomatoes and chillies if you like but preparing them by hand is even better as you will end up with more texture in your finished jam.  I use tamari sauce, a wheat free Japanese alternative to soy sauce.  You can substitute it for soy sauce or Nam Pla (fish sauce) if you prefer.

Red chilli jam cooking on the hob

Makes approximately 6 227g jars or one 750g Le Parfait jar

1kg ripe tomatoes – chopped

500g granulated sugar

85ml white wine vinegar

6-10 fresh red chillies – chopped finely

2tsp salt

2 tbsp tamari sauce (or Nam Pla or soy sauce)

Juice of a lemon

1. Add all the ingredients into a large pan.
2. Cook over a gentle heat for 10-15 minutes, until the sugar has dissolved. Bring to the boil and then simmer until thick, around 45 minutes to 1 hour.
3. Stir the mixture regularly to make sure the mixture doesn’t stick to the bottom of the pan.
4. When the mixture is a thick, jam like consistency, remove from the heat.
5. Remove any scum from the surface with a slotted spoon.
6. Pour into warm, sterile jars and seal.

Jarring the red chilli jam in Le Parfait jars

Keeps unopened for 6 months.  Once opened, keep refridgerated and use within 6 weeks.

Peach Melba Jam

The mixture of peaches and raspberries is a well loved flavour combination and in a jam they are simply divine. When I ran my preserve business I really wanted to put this on my product list but after several hours pondering over the ingredient costs on his spreadsheets, my accountant AKA my husband decided it wasn’t going to be “commercially viable”.

Make sure your peaches are just on the point of ripeness, you don’t want them too hard and you don’t want them to be on the verge of turning to a juicy pulp puree either.

This jar was supposed to be full, but someone got their spoon into it before I could take the photo

Makes 1kg (approx four 227g jars)

600g peaches
500g raspberries
Juice of ½ a lemon
750g organic cane sugar or unrefined granulated sugar
Water

1. Blanch the peaches whole in boiling water for 30 seconds. Remove from the water with a slotted spoon and peel off the skin. Reserve 75ml of the water.

2. Cut the peaches in half and remove the stones. Chop the peach flesh into small cubes.

3. Put the chopped peaches and raspberries in a large pan with the lemon juice, 75 ml of water and cook for 10 minutes.

4. Add the sugar and stir. Keep on a low heat for 10-15 minutes stirring regularly until the sugar has dissolved.

5. Bring to boil and boil rapidly for approximately 10 minutes or until setting point is reached (105°C)

6. Remove any scum from top of pan with a slotted spoon.

7. Ladle into warmed, sterilised jars and seal.

Always remember to recheck and tighten your lids once the jars have cooled down after a few hours.

For information on preparing your jars, testing for setting point and other jam making advice go to my Preserving Tips page.

Blackberry Jam making memories

My first venture into jam making was several years ago as a glut of brambles in the front garden led me to a relaxing Sunday morning in the kitchen with my proud little bowl of blackberries, some apples, lemon and sugar.

Our crop over the past couple of years has been disappointing but as I went into the garden this morning, a good few months mixture of sun and rain promises a good yield of fruit for this year.

Blackberry bush in our garden

It will be a few more weeks, towards the end of August before the fruit will be ready to turn into pots of deep purple jam.  If you have never made jam before try a batch of blackberry and apple jam.  The apple which is high in pectin helps towards getting a good set to your jam.  I always use organic cane sugar in my jam making.  It does tend to be sweeter than ordinary granulated sugar and so to compensate I add some lemon juice to add some sharpness to the jam.  Go to my Preserving Tips page for details on sterilising your jars and other hints and tips.

To make 1.5kg of jam you will need

450g  apples (preferably Bramley or Granny Smith) peeled, cored and chopped

450g blackberries (washed)

300ml water

juice of half a lemon

850g organic cane sugar or unrefined granulated sugar

Place the apples, lemon juice and  water in a large pan and simmer for 15 minutes or until the apples are soft.  Add the blackberries and stir well to combine with the apples.

Bring the mixture to the boil then simmer for another 5 minutes until the blackberries are soft.

Reduce the heat and stir in the sugar.  Wait for the sugar to dissolve entirely, this will take around 10 minutes, stirring occasionally.  The sugar needs to have totally dissolved before bringing the jam to the boil otherwise crystallisation can occur.

To check that the sugar has dissolved dip a wooden spoon into the mixture, turn it over and if no sugar crystals are visible in the liquid that coats the back of the spoon, it has dissolved and is ready to bring to a rolling boil.

Boil for around 10 minutes until setting point has been reached at 105 degrees C.  (Again go to the Preserving Tips page for details of the other setting point tests you can carry out).  I always use a digital thermometer, I’ve never really liked the traditional jam thermometers, too fiddly.

Remove any scum from the surface of the jam, stir and ladel into warmed, sterilised jars and seal.  This jam unopened will keep for 1 year.  Once opened keep in the fridge and use within 6 weeks.

How to have a picture perfect picnic: top tips for the summer

How to have a picture perfect picnic: top tips for the summer.