Allotments 4 All

Been busy today getting stuff made and bottled.  Have now got several jars of ratatouille, some more of passata (orange and yellow!), and finished off with chilli, sage and coriander jellies.

I couldn't find a recipe anywhere for chilli jelly using apples so improvised by just doing the usual herb jelly recipe except just with apples: got it to setting point then added the various flavourings to measures of the basic apple/vinegar jelly. Seems to have worked!

Though I am always amazed at how long it takes and also how much chaos it causes to do bottling!



moonbells

Oh you clever clogs. Dead impressed I am.  I have only managed to jar some beetroots so far but am optimistic.  Now I've started on this lark I'm going to try and do some passata

As you say - the washing up & sticky jars!

Very professional.

http://www.bbc.co.uk/food/recipes/database/chilliapplejelly_7293.shtml ?

Quote from: tim on September 25, 2005, 19:45:30
As you say - the washing up & sticky jars!

Very professional.

http://www.bbc.co.uk/food/recipes/database/chilliapplejelly_7293.shtml ?

thanks - praise indeed! I've just about got the kitchen looking like it's got space again (well one side anyway).  That's the trouble with having a hobbit-sized kitchen!

(And I don't know how I missed that recipe - though it is pretty much what I did except I used some fresh chillies off one of my plants and chopped them up very fine).

Hopefully it will mature in flavour. 

Now to deal with the large number of pickling size onions I have about the place... still haven't finished last year's cos I did too many!

Hmm talking of which... cheese and onion toastie coming up!

moonbells

Yup, that is more or less how I make chilli jelly.  Have masses of chillis and apples at the ready so will be doing another batch tomorrow night.  My darling Ava takes it into work with him so he and his colleagues can smear it in their sangers! 

I bung a few chillis in with the apples for the first big boil up to get some extra flavour, then finely chop a load and bung in with the strained apple juice and sugar.  I also, if feeling poncy and have spares, sometimes cut a cross in a chilli and place it in freezing water so it fans out open, then float that carefully in the middle of the jelly.....just for affect really.....

Planning to do some rosemary jelly later in the week, and then in a month or so....medlar jelly time!  ;D