This weekend started off quite busy with me making a batch of Tiger rolls and Guernsey Gâche. The Gâche, a butter laden fruit bread, was delicious, but I feel it needs a bit of tweaking until I post the recipe.
The rest of the weekend has been spent trying to recover from a nasty cold and preparing for a new term of Cookery Club (CC). CC has gone from strength to strength. This term 50% of the children old enough to come, applied to join my club. However due to funding and space I'm only able to offer places to 2/3 of these children, meaning I had to disappoint some kids but I have already got the funding to run it again in the new school year. One thing that has totally shocked me is how many boys applied. From last terms 4 boys taking part it has ballooned to 24 boys applying with a significant proportion of those being aged 9+. I don't have a clue how I managed to influence so many boys to get into cooking, but I'm very proud. I try to bring a bit of fun science into my CC and we don't make Fairy Cakes (I call them muffins!) so I think this may have had had an impact.
As well as my cooking in the kitchen Hubby has also been busy making salami and Sweet Chilli Jam. The salami is being made with some of the Middle White pig a friend gave us back in February and it is also a chance for Hubby to play with the KitchenAid gadget I gave him for Christmas, a food grinder. I have to admit I'm not a big fan of the offaly smell due to the ox runners, but once they are out hanging in the meat safe in the outhouse the smell soon goes.
This particular recipe for Sweet Chilli Jam was concocted by Hubby and his friend (a fellow foodie) while on a work jaunt to Manchester. Hubby not one to use recipes. Kind of a bung it in a see type of bloke, so this recipe is a guestimation of quantities. It turned out to be the perfect dipping consistency. Not as thick as a traditional jam, but not as thin as a sauce. If you wanted it thicker it would just be a case of adding more pectin.
Sweet Chilli Jam
makes about 5 jars (that should keep us going for a few months!)
15 chillis, finely chopped
350ml cider vinegar
900g jam sugar with pectin
2 cloves of garlic, finely chopped
1) Mix together all the ingredients together in a pan. Simmer for 20-30 min until you get the desired consistency. Transfer to a sterilised jar.
Sunday, April 26, 2009
Sweet Chilli Jam
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Thanks for sharing this recipe. I will definately be giving it a go. Thanks. I enjoy reading your tweets.
ReplyDeleteSara from farmingfriends
Mmm lovely . Don't think you are a domestic goddess in training ... more likely qualified with distinction and ready to supervise . Chill sauce very on trend recipe this weekend in the Indy
ReplyDeletehttp://www.independent.co.uk/life-style/food-and-drink/recipes/chilli-jam-1674109.html
I've been meaning to make sweet chilli sauce for a while, and the recipe I have is a Chinese one - it specifies ground arrowroot as a thickener. This has definitely given me the push to plough on.
ReplyDeleteThats a lot of sweet chilli jam!! I love it
ReplyDeleteWhat a great idea! :)
ReplyDeleteAre you a teacher? Just curious about your cookery club and how you got it started - it sounds like a fantastic idea!
ReplyDeleteThe jam sounds delicious. I love sweet, sour and spicy. You should be really proud of yourself about getting so many kids excited and interested in your cooking club.
ReplyDeletePerfect timing! I just had this last week at a restaurant and loved it so much that I instantly Googled recipes for it when I got home. I'm bookmarking this one.
ReplyDeleteoh wow, this would be great for dipping doritos and some bread sticks i reckon! does it taste quite similar to thai sweet chili sauce then? gosh..i could probably live off this jam. x
ReplyDeleteoooo this looks good - I'm going to have to give it a try - I love spicy jelly/jams.
ReplyDeleteI get through loads of this stuff at home and it begs the question 'why have I never made it for myself?!' I really must!
ReplyDeletefarmingfriends - thank you :)
ReplyDeleteBecky - well I do like to be on trend ;)
Lizzie - I look forward to reading about your version with arrowroot.
Beth - it did make a great deal more than we were expecting!
Christelle - Thank you.
The curious cat - I'm a kind of teaching assistant. I was approached by my boss about starting up a cookery club and took her up on the challenge!
Sylvie - I had the first cookery club this week with the new children and it went v well. The boys, bless them, were so enthusiastic.
Susan - a well timed post from me then!
Diva - it tastes almost the same as sweet chilli sauce.
goodshoeday - I love spicy jams too.
Mark - we get through tonnes of it too. Certainly give it a try.
For goodness sake Jules, write a book so I can have your recipes to hand easily. DO IT! NOW!!!! :) x
ReplyDeleteAbsolutely delicious recipe. Love it!
ReplyDeleteThis sounds super easy... and I bet it's much better than the stuff in the bottles. Is it very spicy? My hubby likes his chilli jam with a kick, so I might need to add a few more chillis. What do you think?
ReplyDeleteLucy - lol!
ReplyDeleteElra - Thank you.
SarahKate - It does have a kick, but if your hubby likes it super spicy I would certainly dose up the chillies.
This sweet chilli jam looks brilliant although I am always nervous about jam making - it requires such precise skills - something I fear I lack
ReplyDelete