Name: Loquat and Chilli Jam
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1 cup chopped Red Chillies (approx 6 large whole chilli); 1 cup chopped Loquats; 1/2 cup of Vinegar; 1/2 cup of Sugar; 1/4 tsp Salt; 1cm cube of fresh Ginger

Loquat and Chilli Jam

by sustainableholly | Aug 12, 2022 | Kitchen, Preserving

Loquat trees grow fruit in huge abundance and this Loquat and Chilli jam is a delicious preserve to go on a platter. Choose your level of heat by adding or removing seeds and using mild or spicey chilli varieties.

Loquat and Chilli Jam

Yield: 1 small Jar

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Sweet and spicey Chilli jam that is great for serving on platters.

Ingredients

1 cup chopped Red Chillies (approx 6 large whole chilli)
1 cup chopped Loquats
1/2 cup of Vinegar
1/2 cup of Sugar
1/4 tsp Salt
1cm cube of fresh Ginger

Instructions

Wash the Loquats and remove the seeds including the seed membrane. Cut the hard end pieces off and dice them into small pieces.
Place the Loquats in a saucepan with the sugar and mix to combine allow to sit while you prepare the Chillies.
Chop the Chilli and remove the seeds. Keep them to the side as you can add them extra if you want to increase the heat later. Dice into small pieces or use a food processor.
Peel the ginger and finely dice.
Add the chillies, vinegar, salt and ginger to the saucepan and turn on a low heat. Cover and allow to lightly simmer for 20-30minutes. Keep an eye on it so that the mixture doesn't burn or get too thick. Add a 1/4 cup of water if it does start to clump together or stick to the bottom. Once the chilli and loquats have softened taste and add extra chilli seeds if you like.
Spoon the hot mixture into a sterilized small preserving jar. Invert for 5 minutes to help the seal. Allow to cool. Store in the refrigerator and use within 2 months.

Notes

If it is too sweet add a splash more vinegar or a pinch of salt.

This Chilli Jam is quite spicey so I did not add any seeds. If you want it to be more mild add more loquats and less Chilli.

I used large red Cayenne Chillies.

Cabbage, Beet and Carrot Sauerkraut

by sustainableholly | Jun 11, 2022 | Kitchen, Preserving

Sauerkraut is a great way to preserve extra cabbage and make a delicious probiotic accompaniment. Red Cabbage, Carrot, and Beet make this a vibrant colourful Sauerkraut but you could use regular cabbage.

Cabbage, Beet and Carrot Sauerkraut

Prep Time: 10 minutes

Total Time: 10 minutes

Vibrant kraut full of gut-loving probiotics. This is a quick and easy way to see up extra Cabbage harvests.

Ingredients

3 cups shredded cabbage (1/4 of a whole cabbage)
1 medium Beetroot
2 Medium Carrots
1 1/2 tsp Salt

Instructions

Finely slice or grate cabbage using a mandoline or grater. Reserve a whole piece to cover the contents at the end. Add to a large mixing bowl and sprinkle over the salt. at the
Squeeze the salted cabbage to extract the moisture. Do this for 5-7 minutes.
Grate carrot and Beetroot and add to the cabbage bowl. Peeled or unpeeled is optional - see notes.
MIx to combine. Cover and let it sit for 5 minutes.
Give the mixture a final squeeze and mix. Then add to a sterilised jar. This mix will fit a 700gram jar so you could also use two smaller jars. Allow 2cm of empty space at the top of the jar. Press the mixture down to remove air bubbles and pour over any remaining liquid from the bowl. The liquid should cover the cabbage. Add a little bit of filtered water if you need it. Place a piece of cabbage leaf over the top to keep the mix submerged in liquid.
Store in a cool dark place for 3-5 days or until you like the flavour. It will get increasingly sour the longer you ferment it. Once you are happy secure the lid and place it in the refrigerator. This will mellow out the smell and slow the fermentation down.