Updated: Oct 20, 2021
Yesterday was a busy day getting the polytunnels ready for winter. This meant a huge increase in the compost materials and mulching of the beds with compost as well as planting out the winter salads ready for the cold months ahead. The little one took care of a baby snail that was found when harvesting the lemongrass and the remaining chillies were all harvested and made into some sweet chilli Jam! Scotch bonnet chillies were mixed with big bombs, cayenne and Kashmiri and the resulting jam was amazing!
Chillies (about 10)
Cherry tomatoes (About 8)
400g Tinned Tomatoes
Ginger (2 inches?)
Garlic (8 Cloves)
Red wine vinegar (250ml)
Caster Sugar (750g)
Whizz up chillies in a blender with garlic and Ginger then add to the pot.
Add the whizzed flakes to a pot with everything else, bring to the boil and simmer at that level for 50 minutes.
Pour into sterilized Jars and seal.
Needless to say the evening involved cheese on crackers with chilli Jam!