I am still using some of the chillies we grew and dried last year, despite giving away pots and pots of them as gifts last Christmas. And this is despite the Mrs and her family using quite a lot of chillies in their cooking and me using a good few in the various stews I make. And guess what: we have had a pretty big harvest this year too.
Thus there are two large jars of dried chillies, two more threads of drying red chillies which will fill a third jar and I am still picking some from the four remaining bushes in my garden. Thus to accompany the Yarg cheeses which are my standard presents to the wider family, I am now making sweet chilly jam.
Most of what you see below are red peppers but the recipe also calls for tomatoes, garlic ( home grown) ginger, sugar and red wine vinegar plus, of course, the chillies. The results of batch one you see below. A second batch, 50% bigger was cooked up on Sunday night. Stored in a dark place the jams last a year. When opened they last a month in the fridge. The Mrs and I had some on cheese last night as we watch the French cop show Spiral and, if I say so myself, it was damned good.
