Makes approximately 1 litre
Ingredients
1.2kg Crabapples (roughly chopped) *
1 Scotch bonnet chilli (roughly chopped)
20g Ginger
5 Cloves of garlic (crushed or finely chopped)
2 Jalapeno chillies (finely chopped)
900g Granulated sugar
The juice of 1 small lemon
* Substitute ordinary eating or cooking apples
Method
Place the crabapples, Scotch bonnet and ginger in a pan and fill with water, level with the top of the fruit.
Add the lemon juice and boil for 20 minutes.
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 dissolved.
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 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.
