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I’ve been trying my hand at making preserves. I haven’t got much of a sweet tooth so I’ve been experimenting more with chutneys, though we’d probably call it a relish in Yanksville. Actually, the word chutney is so little used in the US that (apparently) Donna Summer’s daughter is named Chutney. That’s probably the weirdest one yet in the stakes of celebrity spawn named after foodstuffs. I imagine Peaches Geldof will be well pissed off.
Anyway. Sweet Chili Jam. This is bubbling away on my stove as I type this. Again, it’s not so much a jam as a very thick sweet chili sauce or relish. There’s not enough pectin in peppers to allow this to set like actual jam, though I suppose you could add some storebought pectin if you’re desperate to have a jelly texture. The finished jam is an amazing crimson color, sticky and sweet, with just enough heat to give whatever you’re putting it on a nice little kick. It goes with pretty much any kind of cold meat and it’s great with cheese. It will likely end up on just about every burger, sandwich, chip, and french fry that comes out of this kitchen. Guess what everyone’s getting for Christmas this year?
