150 g chilli’s
150 g red pepper
1 kg sugar
600 ml vinegar
2 large granny smith apples
Chop the chillies and pepper fine.
Peel and grate the apples.
Combine all ingredients in a pot and cook over moderate heat till the jam is ready.
Bottle and seal hot.
Recipe and photo: Nicolette Papas
Note: Steven Macdonald
This is the recipe I started with from Nicolette. However I have used a mix of chilli fruit depending on whatever I have on hand. So cayenne, jalapeño and Serano. Any ratio doesn’t matter. I have also found that I can up the ratio of fruit significantly. For this sugar / vinegar quantity I put in 900 grams of finely chopped fruit.
The other thing worth mentioning is that there is no discernible difference in taste between brown grape vinegar or the much cheaper brown spirit vinegar.
Pictures to follow.