1.2kg Crabapples (roughly
4 medium Scotch bonnets (whole)
The juice of 1 small lemon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 small piece of cinnamon stick
3 large Jalapeno chillies (roughly
1.5 kg granulated sugar
Substitute ordinary eating or cooking apples
Put the crabapples in a pan and fill
with water, level with the top of
Add two of the whole Scotch bonnets,
lemon juice and spices, and boil for
Remove the Scotch bonnets and mash
Strain the pulp through a muslin
Add 2 more whole Scotch bonnets,
re-boil the mash with a little more
water and strain again.
Liquidize the jalapeno chillies and add them
to the juice.
Spread the sugar on a baking tray
and place in the oven at 100C along
with your empty jars.
saucer or plate
in the freezer to cool.
Transfer the juice to a large pan
and bring to a simmer.
Add warmed sugar and stir till dissolved.
Bring to the boil for about 10-15 minutes,
stirring frequently until the jelly
begins to thicken.
Test by drizzling a little on the
cold saucer. It should set in a few
seconds, otherwise continue boiling
Pour into warm jars.
Once cool, add wax discs to the top
of the jam, and add the lids.
and store in a cool dark place for up to 12 months.
Note: Each batch of jelly may vary in
terms of heat according to the variety
of chillies used. Make a note of the
heat on the labels.