Today’s haul. The toms are starting to ripen up nicely.
Bahamian Chilli and Ginger Jam Preserve.
I made this again, today. I really recommend it. It’s based on Nigella Lawsons recipe, with added Ginger.
150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
150 grams red peppers (cored, deseeded and cut into rough chunks)
1 kilogram jam sugar
600 ml cider vinegar
A thumbs sized portion of fresh ginger
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
Sterilize your jars and leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl. Repeat with the Ginger.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
Late summer chillies can be far larger than the early ones. This is impressive indeed. My favourite this year. Great taste and good heat.
A slowly ripening Fish Pepper. A beautiful heirloom variety.
A fully ripe Pablano, for Peonyandbee.
A mini harvest. Early chilli pods are often smaller and sometimes they are not true to the expected final shape or form. Aji Pineapple, Fatalli, Chocolate Habanero, Brazileira Marimbondo, Trinidad Congo.
Now for the good stuff.
A variety a Chocolate Habanero, from Guadalope. An amazing looking pod, sent to me for seeds.
Dorset Naga. Hot, hot, hot!
A Trinity Habanero. A slightly pointy one, but delicious looking. I am willing this to ripen as it’s a beautiful, medium hot variety