1.2kg Crabapples (roughly chopped)
1 Scotch bonnet chilli (roughly
5 Cloves of garlic (crushed or
2 Jalapeno chillies (finely chopped)
The juice of 1 small lemon
Substitute ordinary eating or
Place the crabapples, Scotch bonnet
and ginger in a pan and fill with
water, level with the top of the
Add the lemon juice and boil for 20
Mash the pulp.
Strain the pulp through a muslin
bag. For best results, allow to
drain for several hours.
Spread the sugar on a baking tray
and place in the oven at 100C along
with your empty jars.
Place a saucer or plate in the
freezer to cool.
Return the fruit juice to the pan,
add the garlic and Jalapenos, and
bring to a simmer.
Add warmed sugar and stir till
Bring to the boil for about 10-15
minutes, stirring frequently until
the jam 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.
Add labels and store in a cool dark
place for up to 12 months.