I do admire the way the Americans do autumn-or fall. All that pumpkin, turkey, Thanksgiving and quirky jumpers causes a little county/country envy. Anyway, post title aside, I have had a busy weekend with chillies, mustard and grapes.
Oh what should I do with this year's chilli harvest? I know, I'll try and make chilli jam like the wonderful and unmatchable Chillis Galore (http://www.chillisgalore.co.uk/). I am such a fan of their range of chilli condiments and seek them out at food fairs and farmers markets. Whilst there is no way I could make a chilli jam or jelly as delicious and perfect as theirs, I do intend on making a rustic, spicy spread to slather on cheese sarnies and pork pies.
To be completely honest, this wasn't easy. I blended my chillies with an onion, lots of garlic and a squeeze of lemon. I bought expensive Aspell cider vinegar and dissolved a kilo of jam sugar in it. I threw in the chilli mixture and brought it to a rapid boil. I really thought it had got the 'wobble' so I poured it into jars-only to realise it hadn't reached setting point. So annoying!! So I poured it all back into the pan and re-boiled. Second time lucky. Drawing on my jam making experience, I did the blob-on-a-cold-saucer wrinkle trick to great success.
Believe me, this jam has superb flavour. VERY hot but with a lovely lemony, garlicky flavour. I intend on giving this as Christmas presents for my spicy-palated friends.
Needless to say, I eventually got my chilli jam to setting point and set about making labels and lid covers. I think these will make lovely Christmas presents.
Now on to the next homemade condiment of the day: piccalilli. From my conversations with friends and colleagues, I have come to the conclusion that there is an element of the Marmite effect with piccalilli. You will either love it or loath it. We love it. Smeared in cheese or ham sandwiches or spooned over a Bray's pork pie, piccalilli has a reserved space on our pantry shelves.
The whole house smelled seasonally of vinegar as we spooned the Norwich-based, Coleman's Mustard, vinegary, turmeric-laced sauce over our combination of homegrown veg. Pickles are the perfect way of using up cauliflowers, lumpy cucumbers and onions that didn't grow very large.
Having recommissioned our old Kilner jars with new lids and seals, these pretty receptacles were the perfect containers to adorn our pantry shelves.
An excess of piccalilli liquid inspired me to chuck in a load of dried chillies in an attempt to replicate a Jamaican-style hot mustard sauce.
From hot to sweet. We planted some vines to scramble over the barns three years ago and this is the first year they have done anything. Whilst there are probably only just enough to make a gallon of real wine, I feel really proud. The dusty purple fruits look beautiful against the golden green leaves. I love the way that spiders move in and make a home in the most stunning of locations!
Little Miss DB foraged this bowl of grapey, tomatoey, raspberry delights. This receptacle of juiciness lasted little more than half an hour. She is quite the little hungry survivor!
Rosehips bejewel the hedgerows at this time of year. They can be turned into all manner of produce, namely jellies and wine. Yesterday we threw handfuls of chopped hips into a bucket of apple wine for colour and a vanilla flavour.
It is a fiery fall so far and we haven't even celebrated Halloween or Bonfire Night. The evenings are drawing in, we are starting to chop firewood and stew is on the stove. Time to start thinking about crochet projects, homemade Christmas gifts and winter curtains.
