For further evidence that Go Local Ovington produce is inspiring our members:
Claire says:
Here is a picture of my chilli jam that I finally got round to making. I used a combination of all the different types of chillis and it has turned out rather tasty (if I do say so myself!).
The recipe was from a magazine, copied the recipe in case it is of use, not sure on copyright issues however!
100-150g (3 1/2 – 5oz) red chillis, tops cut off
2 red peppers, deseeded and roughly chopped
500ml bottle white wine vinegar
1kg packet jam sugar
1. Place the chillis and red pepper in a food processor and whizz until finely chopped.
2. Pour the vinegar into a pan and add the sugar. Stir over a low heat until the sugar dissolves.
3. Add the chilli and red pepper mixture and bring to boiling point. Boil the mixture for 10-15 mins until it reaches 105C. Turn off the heat and test for the setting point.
4. Once it reaches setting point, leave to cool for 20-30 mins, then pour into warm sterilised jars.
Store in a cool, dry place for up to 3 months. Once opened keep the jam in the fridge.
Gearing up for the chilli pickle next…….
I say bring on the pickle!!
You’ll remember that The Wood Oven also made chilli jam using our chillis. Ian and I called in at Sydney’s Bistro, a lovely bistro on Battle Hill in Hexham, last week to see Alison, the proprietor.
Like The Wood Oven, Sydney’s is a Go Local Food member and they use our veg in their menus. Alison told me that they’ve been serving hot sandwiches including one with beef and cucumber chutney made from our very prolific cucumbers. She says everyone comments on how good the cucumber chutney is and forgets to mention the beef! So I think we are inspiring members and restaurants and chefs and their customers too! Not bad really!
Go Local Food Ltd 