I’ve made another batch of this today. It always amazes me how it goes to such a bright colour once I add the crushed chillies. It is so bright, and even on a miserable day like today, you only need the slightest hint of sun come through the window to light it up! it is all labelled and ready to go to the Lochgilphead Farmers’ market on Saturday.
I am anticipating it to be busier than normal this month as people are starting to think about Christmas gifts. I’ve already had a number of orders for gift boxes, and large orders from people who are creating their own hampers. If you have an idea planned please message me before the farmers’ market and then I can ensure I’ve enough.
I have over 40 different products, all made in my kitchen at home. Sometimes it is hard to keep up. I’ve noticed over the last couple of years how random the Farmers’ market is. One month the raspberry jam is the best seller. The next month I might not sell a single jar of that but will sell out of Mango chutney. So the following month I will ensure I have plenty of raspberry jam and mango chutney - but guess what? It’s the Red Onion Marmalade that is in hot demand!
Speaking of ‘hot’, we all have a different subjective opinion of what constitutes hot. Personally I find the South Indian Lemon and Lime Pickle VERY hot. Others will disagree. The same applies to my Chilli Jam, and that is why I went on and made the Scotch Bonnet Chilli Jam, for those who like it hotter. Personally I like the chilli jam in a burger - specifically a venison burger. The Scotch Bonnet Chilli Jam I reserve as an ingredient - if I want to add a little zing to a recipe.
Sorry, I have deviated. The Chilli Apple Jelly I made today is not THAT hot, but is sweet and hot. I love it with cheese or cold meat. It is a slow process to make, involving boiling up the apples one day and then straining it overnight and boiling again the next day with the added chillies, before putting into the sterilised jars and labelling. if you have never done it, you won’t have had reason to think about it … I put 5 labels on every jar by hand, myself. They all need printing first, other than the base labels with the batch numbers which are hand written. Bottom number, front label, back ingredient with allergen label, top circle and security strip. It was not long into my jam making venture that I discovered that rain makes labels run… I now have weatherproof labels!
It has been a very busy summer, but things have slowed up a little. This is giving me an opportunity to take stock and catch up a little. I am trying to prepare for the next onslaught. I am making up random gift packs, for those who don’t know what they want. I am making specific gift packs for those who do :) while still supplying local shops and cafes as well as the new ones- Dalavich Shop and cafe! What a great excuse to go and get a few frozen curries from Black Rock Curries,- delivering preserves en route to Dalavich Shop and cafe!! You have to be local to understand the geography of that, but it is a great match!
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