Lemon Drop Chilli Jam is on Fire!

Our super hot single variety Lemon Drop Chilli Jam has been getting a lot of love recently from winning two stars at the Great Taste Awards and the Fresh Discovery Award at the Speciality and Fine Food Fair. So I thought this blog should be dedicated to this awarding winning jam. 

If you have yet to try it, you maybe wondering what is all the fuss about Lemon Drop Chilli Jam?

Lemon Drop Chilli Jam is actually the newest member of our chilli jam range. We began with the Anaheim Chilli Jam and Jalapeño Jam and then we started to get requests from customers for a really hot jam, so we knew we needed a third flavour. We wanted this new chilli jam to not only be very hot, but also have lots of flavour and be unique. On top of that, we wanted it to be yellow to look different to the other two.

Lemon Drop Chillies

When we discovered the lemon drop chilli, we knew it was going the be the perfect addition to our chilli jam family. It is named lemon drop for its citrus flavour and bright yellow appearance. Originating in Peru, where it is known as qillu uchu, it has a unique lemon flavour, with an intense heat, which mellows to leave you with a warming sensation.

And when made into a jam we believe it is super versatile. Izzy in the Single Variety Co team tries out our jams in lots of different ways and particularly loves experimenting with the Lemon Drop Chilli Jam. Not only that, she is great with the iPhone camera and takes some amazing photos of her creations!

We get a lot of enquiries about what to use our chilli jams with, so I have asked Izzy to share her top Lemon Drop Chilli Jam ideas to get you started.

Firstly, if you’re looking for something simple, then Lemon Drop Chilli Jam can make a delicious condiment for your meal, for example quiche and salad. Alternatively it can be simply glazed onto meat before serving, or Izzy’s particular favourite is on grilled corn on the cob. 

If you’re looking for something a bit different and are feeling inspired to get baking now that GBBO is back on TV, then do try out Izzy’s Lemon Drop Chilli Cake on our website. It is a traditional lemon cake with a warming twist - you just decide how warming you want it to be!

And finally, if you want something to wash it all down with, then you must try out Izzy’s super simple lemon-chillo - a fiery twist on limoncello. You can make it as sweet, boozy or spicy as you like!

Lemon Drop Chilli Lemonchillo

Lemon-Chillo
What you need

300 ml vodka

75ml water

Juice of 4 lemons 

Zest of 2 lemons

50g icing sugar (or to taste) 

3 tsp Lemon Drop Chilli jam (or to taste) 

Funnel and empty bottle 


What to do

Pour the water and lemon juice into a medium size saucepan and grate in the lemon zest. Simmer gently and add in the icing sugar a little at a time. The consistency at this point should be syrupy. Mix in the jam a teaspoon at a time and remember to taste as you go! Next, take the saucepan off the heat and mix in all of the vodka. Sieve the mixture into a bowl first, to ensure all the bits are removed, and then funnel into your empty bottle. Place in the freezer 20 mins before enjoying!

For more jam inspiration check out our recipes on our website and also follow us on Instagram.

Much jam love,

Kate x

Preserving Passionfruit

One of my favourite fruits is passionfruit, but I didn’t think it would be possible to make a commercially viable jam out of it, due to the small amount of edible passionfruit you get out of one fruit.  But I am very pleased to tell you I was wrong!  Following lots of research and trial and error I’ve discovered that more of the passionfruit can be used than I originally thought.  Thank you to Pings Pickings blog who inspired my recipe (see source)

So how to do it?  First, unwrap all the passionfruit!  I made the mistake of buying individually wrapped passionfruit (try unwrapping 50 passionfruit before you even start jam making- not fun!).

Then they are washed and cut, and all the seeds are removed.  This bit smells delicious!  

Now for the magic bit- the shells which I’d normally throw away are boiled until soft.  Once they are soft the passionfruit pulp can be scooped out then blended.  I assume it’s purple because I used purple passionfruit.  The pulp has a similar flavour to the passionfruit seeds, but less sweet.  I wouldn't suggest eating it on its own, but blended with the seeds and sugar in the jam it works perfectly to balance the sweetness

Some of the cooking liquid is saved and this is added to the pan along with the pureed pulp and the passionfruit seeds.  Sugar is added and then the jam is cooked.  You can see the colour goes a deeper purple when it’s ready.  

And that’s it.  The finished product has a distinct passionfruit flavour and the pulp gives it a texture a bit like marmalade, with passionfruit seeds for added crunch!  I’ve been trying a few different recipes with different levels of pulp and liquid (more pulp + liquid means a less seedy texture, but also less sweet passionfruit flavour) and I’ve settled on one I like for our next market.  Please come and try and let me know what you think- click here to see where we we'll be next!  

passionfruit jam
Source: http://pingspickings.blogspot.co.uk/2011/0...

What is Apple Butter?

I am getting very excited about apple butter.  It’s popular in America, Netherlands and Germany, but given the enormous variety of apples we have in the UK it seems surprising that we haven’t really got into it here.  But what is it? Apple butter is simply a very (very!) long and slow cooked apple sauce, containing just pureed apples, sugar, lemon juice and sometimes spices.   The long cooking causes the sugar in the apples to caramelise, creating a deep brown silky smooth richly flavoured apple butter.  No actual (dairy) butter in sight!  I’m currently experimenting with pink lady apples, to get ready for the Autumn when I’ll be testing out a range of apple butters using different varieties of our brilliant English apples.

Here’s a quick picture summary of how I’ve been making it.

The apples are cooked for about an hour with some water to soften down- before and after:

After an hour-ish the apples will be super soft ready to puree.  This is where the amazing mouli comes in.  It pushes all the apples through a fine grate, leaving behind all the bits we don’t want.  This results in a super smooth apple puree (or apple sauce, if you want to stop here!)

Now I add the sugar (unrefined I’ve found works best here) and lemon juice.  And cook, long and slow for hours… and hours…. and hours!  I’ve found it needs at least an 8 hour cook to start developing the delicious caramelised brown flavour and colour.  See the photos before and after:

And the finished product, voila!  So far it’s been equally as delicious as part of our Sunday dinner and also simply on toast (with lots of real butter!).  And our friends at Gourmet Griffin used the Pink Lady Apple Butter on one of their delicious hot dogs at the Foodies Festival last week.  Check them out at www.gourmetgriffin.co.uk 

The Pink Lady Apple Butter will be available to buy at all our markets, details of which will soon be available on our website and twitter.

 

Source: http://www.williams-sonoma.com/products/ox...