Sweet Chilly Jam

Ingredients

• 100g Chillies
• 2kg Sugar (white or brown)
• 470ml Apple cider vinegar
• About 8 small crab apples (or 3 large cooking apples)

Preparation:

• Put a small saucer in the fridge to chill.
• Trim and deseed the chillies then pulse in a blender. Remove any loose stalks from the crab apples and pierce the skin in several places.
• Add all of the ingredients to a large, heavy bottomed pan. Stir briefly, then bring to a rolling boil for around 15 minutes.
• With a spoon, drop a small amount of jam on to the plate. After a minute or two, give the jam a gentle push with your finger. If the jam wrinkles or ‘skins up’, your jam is ready. If not, keep checking every 5 minutes until you get it there.
• When your jam passes the plate test, remove the apples and skim any foam off the top.
• Transfer jam to jars and screw the lids on tightly and leave to cool.