DO YOU KNOW CHILI JAM?

One day, during the development of the Chili jam processing, I found an old recipe, and it was the good one! The trick was to add star anise. I invite you to discover the fresh feeling of anise which first invade your mouth. You will think: "Well, this Chili jam is not so hot!" But slowly like the waves leave the beach, the anise disappears and the chili replaces it suddenly like the thunder saturates the sound space. Generally, you want to renew the experience, first sign of addiction to this new and original spicy jam.

This Chili jam is the last for this year of the series of four spicy jams I promised you for the month of December. You have now a choice of four level of spiciness to enhanced the taste of your meals:
   - The Spicy sweet pepper jam is a little spicy and closed to Thai sauce,
   - The Spicy green mango jam brings you the flavors of five Indian spices,
   - The Spicy chili jam as you can imagine, is really spicy,
   - The Spicy ginger jam is the most Filipino and spicy of the four.


The weekly recipe:
We classified jams as Classic (the one you eat with bread) and accompaniment or garnish (spicy and non-spicy). In Tagalog, the name is "saw sawan". This refers to a simple use of the jams, without any kind of cooking: "Open the jar, eat with something and enjoy your meal!". That's simple and good.

Meanwhile, cooking with jams opens a new door of culinary pleasure. From the simple addition of jam in the middle of a "Génoise", the improvement of a simple sauce vinaigrette" to more sophisticated desserts coming from Austria (Linzer torte) or England (Trifle), dozens of recipes use jams.
The gourmet will adjust the mixing from totally sweet to sweet and sour, adding, for example, vinegar to make a chutney. Here is the reason of the launching of our spicy and non-spicy accompaniments. All this set of jams will help you to realize rapidly marvelous recipes coming from all the world. You will surprise your family and guests!

Here a first idea to improve a marinade (a marinade is a mixing where you soak fish or meat for preserve or before cooking in oven or grill):

- mix one jam (spicy or not) with soy sauce, vinegar, chopped onions, pepper and marinate tenderloin of pork during 3 hours. Then, cook on the grill. You have to adjust the quantity to your taste, more or less spicy, sweet or sour.




The question of the week:

I do my jam at home. Sometimes, I find molds when I open the jar. What is my mistake and is it dangerous for health? (continuation)

Rule #3: At the end of the cooking

There is a right moment to stop the cooking. More you cook, more you evaporate the water and more you concentrate the sugar. If you don't cook enough the concentration of sugar is too low, the jam can be very liquid and the risk of apparition of mold is great because of the quantity of water. If you cook too much you will evaporate too much water and during the cooling, the sugar will crystallize. In the worst case, you get candy instead of jam! If you have no refractometer to control the concentration of sugar, you can use a thermometer for cooking and wait until a temperature of 105 to 107 degree Celsius.

 If you have no thermometer a simple trick will inform you the jam is ready. Put a small plate in the fridge. Pour few small drops of the hot jam. Wait a few seconds the jam cools. Hold the plate vertically. If the drops are dripping, the jam is not ready. If the drops don't move the jam is ready. But don't forget the jellification needs pectin. If there is no pectin the jam will never jellify.

Pour the jam as hot as possible in the bottles. Close and turn it up down 10 mn to "sterilize" the cover. Clean with water, let cool, stick a label with name and date and stock at least 6 month to one year in a dark fresh place.

If you apply strictly the 3 rules, the risk of contamination is very low.

 Available this week (bottles 300g, 8oz):

CLASSICAL JAMS
Guyabano-calamansi              130P

Jackfruit-calamansi                130P (available in few stores)

Pomelo-orange                        130P

Papaya-Buko                           130P
Breadfruit                                130P (available in few stores)

Tomato-apple                          150P

Watermelon                             140P

ACCOMPANIMENT NOT SPICY
Batwan                                     140P
Kalumpit, (Sarali)                   150P

SPICY JAMS

Chili                                          180P

Ginger                                      150P

Green mango (Chutney)        180P

Sweet pepper                          180P

     Minimum order for home delivery: 6 bottles mixed,

     Free delivery in Bacolod (payment at the delivery)

NOTE: this prices are not applied in local selling places

Send your remarks and orders to:

lolasgardenjam@gmail.com
or Text: 0919 3555 424