Tag Archive | jam

Advent Calendar Day 8: Chilli Jam

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Here’s another festive foodie gift, or a gift for yourself!

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Chilli Jam

8 red pepper, roughly chopped
10 red chilli, roughly chopped
finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves
400g can tomatoes
750g golden caster sugar
250ml red wine vinegar

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.

Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn.

Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

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Melissa xx

Advent Calendar Day 3: Jammy Presents

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Tonight I’m wrapping Dr Doolittle’s jam for Christmas presents whilst eatting Brownies made by my brilliant mate Ruth! If she shares the recipes, then I will….

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The Doc is amazing at making jam…. Chilli Jam, Rhubarb and Ginger Jam, Plum and Ameretto Jam, Mixed Fruit Jam, Blackberry and Vanilla Jam… The list is endless!

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He makes it, he labels it, I put pretty frilly hats on and pop them in a box!

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My favourite jam is the blackberry one.

Ingredients

800 grams of blackberries
1 kilo of jam sugar (sugar with pectin added to it).
1 vanilla pod
Several empty jars and lids (4/5)
A heavy/thick bottomed pot

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Sterilise jars, then wash and prepare blackberries.

Add seeds of the vanilla to the jam sugar and blackberries, then over a medium heat, slowly heat up the mixture and stir until all of the sugar has dissolved. Do not let it boil at this point.

Once it has dissolved, bring to the boil…. Once the pot has started boiling furiously set a timer for four minutes, and let boil.

Once your four minutes is up, remove from the heat and test to see if your jam has set. Place a teaspoon of jam on a plate, and then place it in the fridge for a minute or two. If the jam is still runny after being in the fridge then return the pot to the heat and boil for another two minutes, and repeat the test. Keep doing this – boiling for two minutes and testing – until your jam sets on the plate.

Once set, give the pot a good stir, remove the jars from the oven, and ladle in the jam into the hot jars, working quickly.

Wipe any spills off of the rim of the jar and sides with a clean warm cloth. Remove the lids from the water and screw on tightly.

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Melissa xx

In My Kitchen

Bloom 2015 took place in the Phoenix Park Dublin over the June bank holiday weekend, from Thursday 28th May until Monday 1st June. Over 100,000 visitors headed to the Phoenix Park in Dublin. There were show gardens, cookery and craft demonstrations, free gardening advice from the experts, Irish food produce, live entertainment and gardening workshops, oh and rain… Lots and lots of rain.

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Goal garden at Bloom 2015

Unsurprisingly,  I bought lots of goodies for my kitchen!

In My Kitchen…

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… Are butters from local producers Blast and Wilde! I love Love LOVE this stuff! Their infused butters are incredible on meat or fish, or even on a bit of bread. I also picked up a pot of delicious garlicky pesto…

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In My Kitchen…

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Is was a packet of Kilbeggan oat chocolate chip cookies. We ate them! They were soooooo good! However there is a packet of oats left, so I might attempt my own version or i’ll make tasty porridge.

In My Kitchen…

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… Is the latest addition to the Newgrange Gold family. The smokey Rapeseed oil is delicious. I’m a huge fan of their oils and recently attended an earlier morning breakfast there as part of the Boyne Valley Food Series.

I also picked up a bottle of WildWood blackberry vinegar. It’s amazing! It has a wonderful sharp, sweet taste.

In My Kitchen…

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… Are these spice mixes by the brilliant Green Saffron. Green Saffron is a multi-award-winning family business based in Cork, Ireland. “We passionately produce stunning spice blends, sauces and chutneys from spices sourced by family members in Moradabad, India….” I can’t wait to try them.

In My Kitchen…

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… Are several jars of Big Red Kitchen jams and their yummy butterscotch sauce which is great at this time of the year with icecream.

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In My Kitchen…

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… Was a suprise from Dr Oetker yesterday! They sent me their new cupcake centres. I can’t wait to try them out and report back.

Melissa xx