My holidays are
over and I have returned home. Of course it's a shame not to see
fascinating places all the time, but it's kind of good to be here
again to my usual routine. I can't wait for the autumn to begin
either, as it's somehow such a cosy season. I'm sure there will be a
few holiday posts still, but at least I'm now able to cook in my own
kitchen again.
I love redcurrants
for their sharp taste, and now I got some fresh ones after a long
while (haven't really had them in large quantities for years). A
cake, a pie or anything sweet would've been the natural choice to
make from them, but this time I went with something different.
I found this
redcurrant and chilli jam recipe in a Finnish magazine and I pretty
much followed it. The only thing was that I added vegetarian gelatine
to it, as my jam didn't set without it. I guess Finnish redcurrants
have that much more pectin, so that the jam sets without gelatine or
extra added pectin.
Ingredients
10 small dried red
chillies (in the original recipe: 5 red chillies)
2 shallots
2 garlic cloves
200 g redcurrants
(original recipe used frozen ones)
2 dl white wine
vinegar
1 dl water
2 tbsp ground
ginger
4 dl sugar
2 tsp salt
2 tbsp vegetarian
gelatine
Method
Chop the chillies,
shallots and garlic finely. I left the seeds in the chillies as I
used my own harvested and dried chillies, but if you don't want a
very spice jam, remove the seeds then. My chillies are really very
small, so the quantity might sound like a lot.
Put all
ingredients into a saucepan and boil it through for a few minutes.
Then let the mix simmer at lower heat for about 30 minutes. The
original recipe says that the mix is fairly liquid at that point,
however I would recommend adding a little vegetarian gelatine, if you
want a firm jam.
Let the mix cool a
little and then put it into jars and store in a cool place. Serve
this jam with hearty cheese sticks, vegetarian burgers, roasted
potatoes, whatever you would like!
Your VegHog
