Makes approximately 2 litres / 3.5 pints
Ingredients
1.2kg Crabapples (roughly chopped) *
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 chopped)
1.5 kg granulated sugar
* Substitute ordinary eating or cooking apples
Method
Put the crabapples in a pan and fill with water, level with the top of the fruit.
Add two of the whole Scotch bonnets, lemon juice and spices, and boil for 20 minutes.
Remove the Scotch bonnets and mash the pulp.
Strain the pulp through a muslin bag.
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.
Place a 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 and testing.
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.
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.
