Jessys Mum’s Chilli Jam Recipe!

C: if you saw our Summer plans post, you would know that making jams/chutneys is one of my aims for this Summer whilst on maternity leave. I don’t know why, but I find it very therapeutic and this is my all time favourite recipe! Jessy’s mum used to make this, and every time I went round we ate like a whole jar! With cheese, crackers, in sandwhiches… you name it, we couldn’t get enough! Eventually she gave me the recipe so I could have a go at making my own/so I didn’t keep eating all of hers probably! This isn’t a proper jam… as in you wouldn’t have it on toast (although I have tried it, and tbh I would totally eat it again!), but its amazing in sandwiches as a sweet chutney or with cheese and biscuits! It has a kick to it, but isn’t super duper spicy so don’t panic at the number of chilis in there!

Ingredients:

8 red peppers (deseeded and cut into chunks), 10 red chillies (roughly chopped), finger sized piece of fresh ginger, 8 peeled garlic cloves, 400g can of chopped tomatoes, 1lb 10z of golden caster sugar, 250ml red wine vinegar.

Method:

1. Tip peppers, chilis (including seeds), ginger and garlic into a food processor and blitz until finely chopped – scrape into a heavy bottomed pan.

2. Add chopped tomatoes, sugar and vinegar and then bring to the boil. Skim off any scum and then simmer for 50 minutes or until jam starts to go sticky – stirring throughout occasionally.

3. Continue cooking for another 10 minutes whilst stirring frequently and then allow to cool slightly.

4. Transfer to sterilised jars and then jam mixture will last 3 months.

Hope you guys have a go at this, as it is truly amazing! Let us know if you do (Annie loves it too, I obvs have to take her a jar whenever I make this badboy!) #twolittleowls

Chloe’s Mums Healthy Fruit & Nut Muffins!

C: I stole this recipe from my mother as last time I went round she had baked these and they smelt SO SO good! I had to eat one immediately (which I blame on being pregnant, not on just being greedy of course) and they are super yummy. My mum gave me the recipe to try at home, and trust me… although I love to bake and have some skills? These are the easiest thing to make ever! And the plus side? They are freezable! Meaning you can make a batch (the recipe makes 12), freeze them and then take one out each day for your breakfast – so good for those of us who are in a rush but want a healthy option for their breakfast!

Recipe:

Dry Ingredients: 225g plain flour, 1 tsp bicarbonate of soda, 1/2 tsp salt, 200g raisins, 200g chopped walnuts

Wet Ingredients: 250ml milk, 1 egg, 175g light brown sugar, 80ml olive oil

Instructions:

Combine all the dry ingredients together in one bowl and then separately combine the wet ingredients together in another.

Add the milk mixture to the dry ingredients and mix thoroughly.

Divide between 12 muffin cases and bake at 180C for approximately 20 minutes or until golden brown.

Seriously… its that easy! I know these aren’t 100% healthy, but they are certainly a better option when compared to a cheeky Starbucks muffin every morning! If you aren’t keen on nuts you could also swap them for some cranberries or other dried fruit! Hope you enjoy the recipe, and let me know if you try them! #twolittleowls