Barry’s Apple and Chilli Jam

Twice this week my apple and chilli jam/sauce has been praised so I thought for the friends who asked me how to make it and for any other interested parties I’d share the recipe with you. One day I had some spare apples and as we were having pork that lunchtime I thought about making an apple sauce, but as I don’t really like cooked apples decided to spice it up with some fresh chillies from the orto.

Look on the internet and you’ll find a plethora of recipes for chilli jams and sauces and many use a mix of pepper and chillies whilst others call for garlic or ginger to be added. I guess it’s a matter of taste. My favourite recipe for a chilli dipping sauce rather than a set jam is by Nigella Lawson and I’ve made this many times as it’s as easy to make as lacing a shoe.

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My apple chilli jam is the paler sauce in the right of the picture 

To make 4 – 5 medium sized jars you need: 1kg white sugar, 1 litre of white wine or cider vinegar, 150 – 200 g fresh chillies, 3 fresh green apples (granny smiths are good).

Before you begin sterilise your jars and lids, this can be done in the dishwasher or wash in very hot water. Once cleaned, pop them into preheated oven 140C – 275F (gas mark 1) for 15 minutes to dry out. Once dry handle carefully as they’ll be hot and don’t touch the inside of the jars.

Trim and deseed half of your chillies then chop them.  If you don’t fancy chopping by hand, add the whole lot into a food processor and blitz them. (The seeds from the whole chillies add an attractive look to the finished product). Peel and core the apples but don’t throw any bits away, chop the apple into 2 cm cubes and with the chillies add them into a heavy saucepan with the sugar and vinegar.

As jam makers know to get it to set you need pectin, this is added to pre-packaged jam sugar but in Italy it’s difficult to find it so I used granulated white sugar. As apples have plenty of pectin naturally you shouldn’t have a problem with the setting consistency. I put the peel, pips and cores of the apples to a muslin bag and add this to the mix for added pectin.

Bring to a simmer but don’t stir until all the sugar has dissolved otherwise it can look stringy and won’t cool clear. When the mixture starts to boil, stir it and keep it on a rolling boil for 20 minutes with the occasional stir with a wooden spoon. (Metal spoons can taint the jam).

Test the consistency by dropping a dollop onto a cold saucer out of the fridge. After a minute it should be thick but not set like a jam, if you’d prefer a set jam, bring back to the boil for a few minutes and test again as before. The beauty of this sauce is you can have it as runny like a dipping sauce or hard set like marmalade it’s all about choice.

Remove the bag containing the core and peel and fill the hot jars. Once the lids are on and after a few minutes as the chilli flakes will be at the top of the jars, turn them over onto their lids for 15 minutes and as the mixture cools they’ll redistribute themselves.

That’s it, easy as lacing a shoe.

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The red chilli jam in the picture on the left was made with red wine vinegar, red chillies and to get it to set I added a sachet of shop bought pectin, which can be found in most UK supermarkets and online.

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Fusion Hot Pepper Sauce

Each year I grow hot Italian chillies and as I harvest them I sun-dry them in batches for use throughout the year. Once dried they store in an airtight jar for a year or so. Just make sure when you pick some out that your fingers are dry, a tiny drop of water in the jar will spoil them. As my chillies in the orto are almost ready to harvest I decide to use up some of last years to make way for the new crop.

I’ve also been growing some Jamaican Scotch Bonnets, the plant is in its second year and after a not so good season last year, I took advice and potted it up to restrict the roots and it’s bearing lots of bright orange fruits this year. So using these two varieties I thought I’d create a Caribbean-Italian fusion hot pepper sauce.

The ingredients I used are:

8 sundried cayenne chillies, 5 fresh Scotch bonnets, 5 garlic cloves, 230 ml white vinegar, 2 teaspoons malt vinegar, 1 tsp salt, 1 tsp sugar,  2 tsp red wine and a tsp of tomato puree.

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First boil a kettle and soak the dried chillies to rehydrate them. While they’re soaking trim the stalks off the Scotch bonnets and peel the garlic.

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Once the chillies are rehydrated take their stalks off and add everything into a blender and blitz until smooth. NB: The tomato puree is used purely to add colour to the sauce as the orange Scotch Bonnets have very little colour.

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Transfer to a pan and simmer the liquid until reduced by a third. OPEN A WINDOW and don’t stand over the steam and breathe it in as it’ll cause you to cough and can irritate the eyes.

Remove from the heat and using a jam funnel decant it hot into a sterilised jar and seal.

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The consistency of this sauce should be loose, very similar to Tabasco rather than a gloopy sauce. If you don’t want seeds in the sauce then it’s okay to sieve it. Like similar sauces the salt and the vinegar are excellent preserving agents so should keep in a dark cupboard for around 3 months and in a refrigerator for 6 months.

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So how was the taste test? It was hot but the sugar took away the harshness. I think it’s ideal for adding into stews, soups and sauces and good for drizzling over pasta dishes. I may even try a little on a pizza turning Margherita in la Diavoletta.