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Havana Gold sweet dipping sauce.   Ingredients Makes 3 x 150ml Bottles 150 grams chilli peppers 500 grams table sugar 350 millilitres cider vinegar Method Put the cut-up chillies into a food processor and pulse until they are finely chopped. Strain through a sieve into another bowl  Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl, including some of the solids from the sieve (50%)  and add to the pan. Bring the pan to the boil, then leave it at a gentle simmer for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. Ladle into your hot bottles. Then seal tightly. Shake bottles as they cool to disperse the solids evenly in the bottles. 

Ingredients : 440g Havana Gold Chillies 440ml Distilled White Vinegar 15g Castor Sugar 1/4 tsp Xanthan Gum (optional)  25g Kosher Salt Water  100ml of the Fermenting Brine Equipment : 4 x 150ml Sauce bottles Fermenting vessel/jar Air lock and grommet Blender Sieve Funnel Glass Jug  Method Stage 1: Ferment the chillies: Wash and remove the stems. Roughly cut the chillies. Pack into a sanitized Jar. Add a 2.5% Brine until the chillies are covered. weigh down the peppers (I used a kilner glass weight) Add a air lock.  Ferment for at least a month in a warm dark place. To make the brine, add 1000ml water to a jug and dissolve 25g of Sea Salt (kosher salt) Stage 2: Make the Sauce: Open your fermenting jar and inspect the ferment. Remove any Kahm yeast. Drain the chillies and reserve the brine. Weigh out the drained chillies and add to the blender. (440g) Add a equal amount in weight of Distilled white vinegar (440g) and a 1/4...

My Basic Cooked Chilli Sauce Recipe. Serving = 230ml approx. (1x 200ml Kilner Bottle + a bit left over) Ingredients: 150g Fresh Chillies (After stalks removed) 88g Prepared Onion (1 small onion) 10g Peeled Garlic (about 3 cloves) 1/2 tsp Salt 1 tsp Dried Rosemary 15g Sugar 500ml Distilled White Vinegar. Instructions Place all the ingredients into a pan and simmer for 10 mins. Blitz in a food processor until as fine you can get it. Strain back into the clean pan Simmer over a low heat for another 10 mins. Bottle and enjoy. I used Havana Gold chillies, made a bright yellow sauce.

This was supposed to make a set jam, but it did not set at all. However it did make a very good sweet dipping sauce.   Ingredients Serves: approx. 1.5 litres / 1.5 quart Metric Cups 150 grams long fresh red chilli peppers 500 grams jam sugar 350 millilitres cider vinegar Method Sterilize your jars and leave to cool. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and peppe...

Prep Time 10 minutes   Cook Time 15 minutes   Total Time 15-20 minutes   Serving = 551g (1 and 1/2 large jars) Ingredients 600 g Blackcurrants (Garden grown 2019) 333 g sugar 1 tsp lemon juice   Instructions Add the fruit and lemon juice in to a preserving pan (large pan). Use a wooden spoon to mash up the fruit. Place the pan on the hob over a very low heat, mashing and stirring occasionally for about 10 mins. Stain into a clean pan, and push through as much liquid as you can with a wooden spoon Add the same weight in sugar as juice (333g) and bring to a rolling boil and for 10 minutes. Take the pan off the heat and drizzle a little jam onto a saucer and place in the fridge for a minute. Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready. Pot into hot jars and seal with lids immediately. Store in a ...

Blackcurrant Jam Prep Time 10 minutes   Cook Time 15 minutes   Total Time 15-20 minutes   Serving = 586g (1 and 2/3rds large jars) Ingredients 300 g Blackcurrants (Garden grown 2019) 300 g sugar Water   Instructions Wash and remove all the stems from the blackcurrants. Add the fruit to a preserving pan (large pan), and cover with boiling water. Use a wooden spoon to mash up the fruit. Place the pan on the hob over a very low heat (do not simmer), mashing and stirring occasionally for about 10 mins. Stir in the sugar. Bring the pan to a rolling boil and time for 10 minutes. Take the pan off the heat and drizzle a little jam onto a saucer and place in the fridge for a minute. Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready. Pot into hot jars and seal with lids immediately. Store in a cool dark pla...

Morello Cherry Jam Prep Time 10 minutes   Cook Time 15 minutes   Total Time 15-20 minutes   Serving = 362g Ingredients 411 g Fresh Cherries (Garden grown 2019) 200 g sugar 1 tbsp lemon juice   Instructions Wash and stone all the cherries, cut into half and weigh the fruit. Add the fruit to a preserving pan (large pan), Use a wooden spoon to mash up the fruit. Place the pan on the hob over a very low heat (do not simmer), mashing and stirring occasionally for about 10 mins. Add the lemon juice. Stir in the sugar. (half the weight of the fruit) Bring the pan to a rolling boil and time for 10 minutes. Take the pan off the heat and drizzle a little jam onto a saucer and place in the fridge for a minute. Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready. Pot into hot jars and seal with lids immediatel...

Seedless Raspberry Jam Prep Time 5 minutes   Cook Time 10 minutes   Total Time 15-20 minutes   Servings 330g (Just under 3 small jars) Ingredients 415 g Frozen raspberries (Allotment grown 2019) 215 g sugar 2 tsp lemon juice   Instructions Add raspberries to a preserving pan (large pan), Use a wooden spoon to mash up the fruit. Place the pan on the hob over a very low heat (do not simmer), stirring occasionally for about 5 mins. Take a glass bowl and place a metal sieve over it and pour into the sieve (Then clean out the pan of any seeds). Use a large spoon to push the pulp through the sieve. Once all the pulp is sieved return to the pan (215g of Juice) , stir in the same weight in sugar with a wooden spoon. Bring the pan to a rolling boil and time for 5 minutes. Take the pan off the heat and drizzle a little jam onto a saucer and place in the fridge for a minute. Run a finger through the jam and if it forms a crinkle ...

Ingredients for  just over 1 spice jar   5 teaspoons garlic powder 3 teaspoon mild paprika 1 teaspoon Jalapeno pepper powder 3 teaspoons Senshyu onion powder 1 teaspoons cayenne pepper 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon table salt 1 teaspoon peppercorns     Preparation Combine everything into the spice grinder ( coffee grinder ) and blitz together.

Rhubarb Chutney      Makes about 12 small jars Ingredients     121g Apple, peeled and cored, and chopped ( Pink Lady )     40g Fresh Ginger (chopped)     4g clove garlic,chopped     750g Fresh Rhubarb (sliced)     165g small white onions chopped     150 ml of Home-made Pineapple vinegar (or red wine vinegar)     1 tsp hot smoked paprika     6g Sea Salt      1 tsp Tomato Puree      100ml Orange Juice (From Concentrate)     300g white sugar Instructions Chop the Apple, ginger, garlic, onions in a food processor (course chop) Transfer into a heavy bottomed pot. Add apple juice, tomato puree, vinegar, paprika and garlic salt and stir to mix. Add the Chopped Rhubarb, and onion/apple mix. Bring the mixture to a simmer, stirring until it becomes pulpy and starts to thicken. Add the sugar ...

  Pegler Brass Part 2 Float Valve    ( Screwfix 27627 ) £7.99 Specification Arm Length 210 x 90 mm Brand Pegler Construction Material (Plumbing) Brass Manufacturer Guarantee 1 Year Guarantee Pack Size 1 Pieces in Pack/Case 1 Product Type Float Valve Toilet Fitting Type Ball & Float Valves NOTE: Upstairs toilet needed PTFE Tape

Rhubarb Chutney      Makes about 3 jars Ingredients     1 Apple, peeled and cored, and chopped ( Pink Lady )     2 cloves garlic,chopped     700g Fresh Rhubarb (sliced)     2 small white onions chopped     250ml of Home-made Pineapple vinegar (or red wine vinegar)     2 tsp hot smoked paprika     5g Garlic Salt      2 tsp Tomato Puree      150ml Apple Juice (From Concentrate)     200g white sugar Instructions Chop the Apple, garlic, onions in a food processor (course chop) Transfer into a heavy bottomed pot. Add apple juice, tomato puree, vinegar, paprika and garlic salt and stir to mix. Add the Chopped Rhubarb, and onion/apple mix. Bring the mixture to a simmer, stirring until it becomes pulpy and starts to thicken. Add the sugar and rapidly boil until it becomes fairly thick. Remove from he...

 Thai Sweet Chili Sauce (No Heat!!)      Makes about 200 ml Ingredients     110g Trinidad Perfume Chillies     8 cloves garlic, crushed     225g sugar     80ml water     180ml white wine vinegar     1  tsp table salt     1 Tbsp corn starch dissolved in 3 Tbsp water ( to thicken ) Instructions     Blend both chillies, garlic, and water until you don’t see any more big chunks.     Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.     Bring the mixture to a simmer, stirring until all the sugar is dissolved. Let simmer for 5 minutes.     Once it is done simmering, add corn starch slurry while stirring, and keep stirring until it comes to a boil.     Remove from heat, taste and adjust seasoning as needed. Transfer into hot sterilized jars an...