The last few days have been busy and hard work with shearing the sheep. The weather has been hot and sunny and the wool is coming off just in time for the summer heat. We usually shear earlier but with later lambing this year, we have held off. Although they didn't say anything and their actions implied the contrary, I'm sure the sheep are happy to have their wooly coats removed. When there has been a break in outside farm work, I have been busy sewing, making jam and Tim has been bottling up a home brew. Sometimes it feels like we get a lot done. Capsicum Jam
4 red capsicums
1 onion, chopped
2 teaspoons grated ginger
chillies (according to your heat preference)
2 cups sugar
1/2 cup white vinegar
Cut the capsicums so they sit flat and remove the seeds.
Place the capsicums skin side up under the hot grill and grill until the skin is charred.
Remove the capsicums from the grill and wrap in foil until cool.
Once the capsicums have cooled, peel and chop them.
While the capsicums are cooling, make a cross in the top of the tomatoes and place in boiling water for a few minutes.
Drain the tomatoes, peel and chop once cool enough.
Place capsicum, chillies(I use 5 dried chillies),tomatoes, onion, ginger, sugar and vinegar in a saucepan.
Bring to the boil then reduce heat and simmer until the mixture is a thick, jam-like consistency.
Pour into hot sterilised jars and seal.
This is a sweet and savoury type of jam and works well with eggs at breakfast or even meat with salad. My preference is to have it with a cafe style breakfast.
The dining room right now is bottling central. I am a teetotaller but Tim likes to make his own beer. The latest is a Porter style brew and next on the list is mead which I am really looking forward to. The mead sounds simple enough so hopefully all goes well and I will blog our progress.