A delicious alternative to chilli sauce. Vary the variety of fresh chillies used to alter the heat of the jam.
Makes about 2 jars. You will need to get 2-3 small jars with lids, and some waxed paper discs, ready before you begin. You will also need a jam thermometer.
3-4 fresh, ripe chillies, diced or minced finely
2 cloves garlic, diced or minced finely
1-2 small shallots, or 1/2 an onion, diced or minced finely
2 tsp dried chilli flakes (not powder)
Peeled and cored cooking apples, cut into slices, sufficient to make the weight of the above ingredients up to 500g
500g granulated sugar.
Before you start to cook – clean your jars – 2 standard size or 3 smaller – and set to sterilising in the oven at around 140 degrees celsius. Immerse lids in boiling water.
- Put all ingredients together into a deep sided pan. Heat on low until the apples start to sweat and the sugar dissolves in the juice.
- Raise the heat to full and clip a cooking thermometer to the side of the pan
- Bring apple mix to the boil and boil rapidly until it reaches 105 degrees celsius.
- Remove from heat, remove jars from oven and using a ladel, transfer jam quickly from pan to hot jars. Secure jars using teatowels to prevent jam scalding your hand through an oven glove.
- Cover surface of jam with waxed paper discs, carefully drain hot water from jar lids and fasten tightly. Leave until completely cold before cleaning the jars and labelling.
- If sterilised adequately and sealed securely, this jam should keep up to 12 months unopened in a dark, dry cupboard. Once open, refrigerate and use within 1 month.
Variations – it should be possible in theory to replace all the chilli – fresh and dry – with ground black pepper. I have not attempted this yet, however, so I cannot advise on quantity. A new recipe will be posted once I have established exactly how it would work!