Have you ever bought something at the supermarket thinking ‘this would make an excellent family meal’ only to arrive home and be completely clueless as to what to do with it? I was in that exact situation recently with a turkey thigh joint. I pondered what to do with it for some time and then stuck it in the freezer in shame waiting for the inspiration to strike. In the end inspiration came in the form of several bits of fruit and veg needing urgent rescuing from the recycling bin.
What do you do with an overripe mango, two yellow peppers and a bunch of chillies? Make spicy yellow pepper jam of course. Well I say of course but I would never have thought to combine these in a recipe if it weren’t for Caribbean Modern: Recipes from the Rum Islands* which I had borrowed from my office. Once I made the jam – it is ridiculously easy! – I realised, finally, what I could use the turkey for. I halved the recipe in the book so this only makes two small jars – if you wish to make more it can easily be doubled. This jam is actually more sweet than spicy and goes well with all types of meat and cheese – it’s perfect for livening up a boring sandwich!
Having said all that, I am not a big preserving fan – that honour goes to my mother who can make jam and Greek ‘spoon sweets’ out of pretty much anything. But since receiving a gorgeous Ball preserving kit to review, I am gradually getting more excited about the idea of jams and pickles. Ball jars are so gorgeous that I love using them for cocktails, as flower vases or dipping bowls. The good news is that Ball are offering a Ball Home Preserving Starter Kit to a lucky Supergolden Bakes reader as well as a voucher to use for creating your perfect jam. Scroll down to the bottom of the post for details on how to enter this giveaway.
Spicy Yellow Pepper Jam
Makes 2 small jars
2 yellow bell peppers, seeded and chopped
1 ripe mango, peeled and cubed
2 fat garlic cloves, peeled
1 red scotch bonnet chilli, seeded and roughly chopped
1cm | 1/2in piece fresh ginger, peeled and sliced
1 tsp Angostura bitters
1/2 tsp allspice
pinch sea salt
200g | 7oz jam sugar
60ml | 2fl oz cider vinegar
- Place a small plate in the freezer to test the jam later on.
- Blitz all the ingredients apart from the sugar and vinegar in the Vitamix or food processor until you have a mostly smooth pulp.
- Put the sugar and vinegar in a pot. Swirl the pot over very low heat until the sugar is dissolved, 5-10 minutes. Do not allow it to boil.
- Add the yellow pepper pulp and bring to the boil. Let the jam bubble away for 10 minutes and then place a small amount on your chilled plate. Pop it back in the freezer for a minute then nudge with your finger. If the surface crinkles, then the jam is ready. If not, keep cooking for a little longer.
- Give your jam a good stir and allow to cool in the pot for 10 minutes.
- Pour the jam into sterilised jars, filling to the top. Seal and leave to cool, then store in the fridge if you will be using immediately or store in the pantry for up to a year.
For the turkey
900g | 2lb turkey thigh joint
8 spring onions (scallions), roughly chopped
60ml | 1/4 cup vegetable oil
juice of 2 limes
2 red chillies, seeded and roughly chopped
2cm | 1in fresh ginger, peeled and chopped
4 garlic cloves, peeled
2 tbsp honey
1 tbsp brown sugar
1 tbsp fresh (or dried) thyme leaves
2 tsp allspice
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
Salt and pepper to season
- Put all the ingredients for the marinade in a Vitamix or mini chopper and blitz until you have a coarse paste.
- Season the turkey joint with salt and pepper. Place the turkey in the slow cooker pour over half the marinade (reserve the rest). Cook on low for 4-5 hours.
- Preheat the grill (broiler). Remove the turkey from the slow cooker and place on a wire rack set over a tray. Pour over the reserved marinate and grill until the skin is crisp, turning over once.
- Set aside to rest for 10 minutes, loosely covered in foil. Carve into thin slices and serve with the spicy yellow pepper jam.
Notes: I am a bit of a wuss when it comes to really spicy food. You can replace the red chillies in the marinade with one scotch bonnet chilli if you prefer a dish with a real spicy kick. Handle the chillies with gloves though – they don’t mess around!
• Cover the turkey with the jerk sauce and leave to marinate overnight in the fridge if you like.
• This recipe works really well with chicken too – use chicken legs and thighs.
Ball Preserving Kit Giveaway
> One winner will receive the following: Ball Home Preserving Starter Kit, 2 x 490ml jars, jam setting mix with pectin, Ball Blue Book guide to preserving and £10 voucher to create your recipe.