Chilli Jam

Kids.  The spice of life.  Lately I've been trying to appreciate the good parts and let their sheer innocence, individuality and complete cuteness wash all over me.  When they’re good, it’s amazing to just sit back and watch how fascinating they really are  .It can really make a difference to your day as a mum.

Tonight I read to Summer a book from the library called “My mum is having a baby”.  It’s so true to life for us as the baby is even due in May.  So when it talks about the eggs in the mums ovaries she asks about what they are.  I explain that all girls have them but can’t have a baby until they are a grown up woman.  Well she went into a fit of panic clutching her stomach saying “I don’t want eggs in my uterus!”  I laughed so hard I physically couldn't read the book for about 5 minutes.

Bye the way, we thought lately she was ok with the 50% chance that the baby could be a boy.  But tonight she can’t wait to know and really wants a girl.  We’ll all know in around 9 weeks miss Summer.

Anyway, chillies and tomatoes are all in season so I honestly recommend you try this.  It’s not too hot, just sweet enough and is great on everything from tofu to salad sandwiches.  This makes 3 small jars of jam so you could easily double it. Yum!

Chilli Jam

5 – 10 chillis depending on size and strength (I used 10 small but not too hot chillis)

1 red capsicum

1 clove garlic

20g fresh ginger

500g tomatos

250g raw sugar

80g apple cider vinegar

Juice of 1 lemon

1 tsp salt

• Deseed chillis and red pepper and place with garlic and ginger in Thermomix bowl.  Chop on speed 6 for 5 seconds and scrape bowl down
• Roughly chop tomatoes and add to bowl with all other ingredients
• Cook on Varoma temp speed 3 for about 50 minutes or until thick and jammy
• Tip: cover with steam basket to avoid splattering or even place Varoma on top for part of the cooking part chilli scented steamed veggies

Low Sugar Strawberry Jam

I must admit I’ve had ongoing issues with making jam.  I could never bring myself to use the required amount of sugar to get it to set and never mastered the use of pectin.  But thanks to Jo at Quirky Cooking I’ve found a recipe that’s low in sugar, sets like jelly and most importantly really tastes like strawberries!

And what better way to enjoy them than on our weekend special ricotta hotcakes – made this morning with spelt and flaxseeds.  Veggie daddy said they were the best yet.  After an early morning bike ride to the beach the kids enjoyed them too!

And it's getting into strawberry season so if can grow them or pick them at a berry farm you'll be in for a treat with this yummy jam!

Low Sugar Strawberry Jam

500g strawberries

150g rapadura (or other sweetner)

1 tsp agar agar powder (or 1 tbls of flakes)

 Ensure you have 1-2 clean jars ready and place a saucer in the freezer for testing the jam

·         Place strawberries in Thermomix bowl and chop for 5 seconds on speed 4

·         Add sugar and agar agar and cook for 8 minutes on speed 2 at 100°

·         Test the jam by placing ½ tsp onto cold saucer.  When it is cool push the jam with your finger and it should wrinkle if ready.  If not, cook for a further 2 minutes then retest

·         Puree for a few seconds on speed 8 if a smoother jam if required

·         When ready, pour into 2 clean and rinsed jars, close lids and turn upside down to set for 10 minutes

·         Store in the fridge for 1 month  (if it lasts that long!)