My chilies are almost gone now, unfortunately, so is the basil, and add a bit of olive and what do you get? A delicious sauce! This time, I didn’t remove the seeds just to see how hot I could make the sauce. Yes, it is extremely hot! I used four types of chilies, which I am still trying to find out the type, but I will let you know soon!
Yet again, I found another interesting looking chili. Before, it was the twisted chili pepper… not the joker hat chili? Ah well!
The sauce is quite pungent in taste. I overdid in the amount of olives, which I absolutely love. So far, I tried it in two different ways: First as pasta sauce and second as a burger sauce. Both worked really well. I want to try to marinade a steak to see if it would work… well, I hope so!
Apologies for the bad picture quality… my camera has been borrowed!
Lately, I’ve been making a lot of jam… why? Just because I want to test a recipe that I came up with. Is the recipe transferrable to different fruits? The answer is: So far, yes! A base recipe and just exchanging the fruit seem to be working wonders!
What was used so far?
- Seedless chillies
- Red Peppers
Advantages of no pectin jam? (That I have noticed)
- True flavour: As you boil the water off to gel it up, you taste the true flavour of the fruit… concentrated!
- If you keep it all organic, you can have an all natural, just as nature intended, good old jam!
Disadvantages of no pectin jam? (That I have noticed)
- Lower yield: As you need to boil the water off to get that jelly consistency, you get less jam… a lot less, actually;
- It takes up to 45 minutes to make it, against 5-10mins of a pectin added jam.
Since the recipe has been a trial and error and I adjusted them to my personal preference, well, I will leave up to you to come up with yours!