Our garden is a perpetual experiment and this year I decided to grow chillies.
John at Tumbleweeds Garden Centre advised me to wait until the end of October but Tabasco went into the ground at the end of September and it was lovingly tended every day and kept under a cloche (an upturned 4 litre plastic bottle) to stay cosy for the first month or so.
Eight weeks later it started looking lively upon which Serrano, Jalapeño, Asian Fire and Thai Hot were dug in to keep it company.
This recipe uses a mixture of Asian Fire, Jalapeño and Serrano. I didn’t weigh them but there were 55 chillies harvested. Tabasco and Thai Hot are still getting there.
Viewing cooking as an ongoing experiment also, I have adapted this recipe from Annabel Langbein’s Chilli Jam. The fish sauce was omitted to make it relevant for vegans and vegetarians, sugar was decreased by a fair bit because I didn’t have enough in the cupboard, the amount of chillies and the amount of lime upped, fresh ginger decreased (on advice from friend Sonya Blennerhassett) and there are couple of other added ingredients as well.
As I was in the process of prepping the chillies a pair of sales people knocked on the front door. One was a friendly Indian guy who said that his mother always puts a few grinds of cracked black pepper in her Chilli jam to add texture and depth of flavour.
That’s in there too.
It tastes fresh hot and sweet and the lime really shines through. The consistency is chunky and sticky like home made marmalade without the big bits of peel.
This recipe yielded 4 x 400g jars plus 2 x 250g jars of jam.
Divide it by the relevant amount of chillies you have on hand.
55 medium – long chillies – ripe red or green or a mix of both. Stalks removed and chopped roughly.
3 large heads of garlic, cloves peeled and chopped roughly.
3 x 5cm pieces of ginger, peeled and chopped roughly
10 cups of raw sugar
2.5 cups water
2.5 cups rice vinegar
12 limes, zest and juice.
3 tsp sea salt
Few grinds of fresh black pepper.
You will need: hygienic gloves made of latex or silicon to wear while prepping chillies. This is a must.
Place clean glass jars and lids into the oven on low to heat up and sterilise.
Place chillies, garlic and ginger into the food processor and blitz until mixture looks like a thick paste with little bits of chopped chilli visible.
Place this mixture and all other ingredients into a large saucepan and turn on to a medium heat stirring constantly until sugar dissolves.
Bring to the boil and lower heat to a simmer, stirring regularly to avoid it sticking on the bottom.
Cook in this way until the mixture has reduced by at least a third. This took nearly an hour of simmering for me – it may not take as long for you. Be really attentive so that it doesn’t catch on the bottom.
When it looks nearly done test consistency by putting a small teaspoonful onto a saucer and waiting for it to cool, taste to check if it needs more salt.
When the desired consistency has been reached turn off heat. Use a pyrex or heat proof jug to dip into the jam and pour into heated jars. Screw the lids on and leave to cool. Makes a nice gift and will keep for ages.