This here apple and chilli jam really lies somewhere between a chutney and a jam. It’s made from jam ingredients, but in my book jam should be sweet; something you spread on toast of a morning. This is anything but that.
This chilli jam is hotter than hot, perfect for those of us who like our savoury items with an extra kick. Spread it on toasties, serve it at the side of a cheese board with a cautionary note, even add a little to a stew or tagine to lift it into a spicer climate. But don’t leave this apple and chilli jam out on the breakfast table. Well only if you’re not keen on your breakfast companions. Revenge is a dish best served cold after all.
Now for my public service announcement; please, please, please wear gloves to de-seed the chillies. I did not and ended up with rather swollen hands (as the folks who follow my instagram stories will testify to). I also had a burning sensation every time I ran my hands under cold water for about 2 days. Not nice. My husband did warn me, but being an only child I can’t be told.
Also, I have a brownie update. Yes – sorry it’s been a bit silent about the brownie business. I have had so many people who follow the blog asking, so thank you for taking an interest. Well, here is where I am… I went into a bit of a mini depression about the whole thing because first off I have been very busy, then over the summer it came to light that my dear husband simply doesn’t have the time to do the packaging designs and then I felt like such a lone soldier, like I am doing this entirely alone and oh woe is me. You know the gig. When you try and blame everyone else for your inertia. Or maybe you don’t know the gig and this is just me. Anyway, I am over my ridiculousness now. I am having contract chats with an illustrator and am about to order the packaging to be made. (Gulp – minimum order is 5000 I think so goodness knows how I will store everything). And the website is being built. And the industrial mixer I bought from Bake Off’s Cat is sitting and looking at me, willing me to use it. I even have a new chocolate supplier who deals in am AMAZING brand of chocolate just perfect for brownies. So, we’re on the way. I am still not committing to a start date, mainly because I know what I am like in terms of stress. I don’t deal with it well at all. Spent years in advertising wondering why I always felt on the edge of something. It was only when I left I realised that was stress – and my body’s inability to cope with it. So I guess I will just update you when I know more. Eek!
Back to the apple and chilli jam. This is an excellent Christmas present if you buy some fancy unpasturised cheeses and nice crackers (or even made the crackers) and maybe a wooden board to go with it. I am obsessed with edible gifts. Lots more coming soon.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Prep Time: 45 minutes
Cook Time: 10 minutes
Yield: 3 regular jam jars
- 500g peeled and cored apples
- 300g de seeded and de stalked chillies
- 1kg preserving sugar
- 1 knob of butter
Sterilise your jars and lids first by washing them in hot soapy water. Rinse, then place in an oven at 140C/fan 120C/gas mark 1 for 20 minutes until completely dry. Leave in the warm oven until the jam is ready. Chop the prepared apples up into pieces about 2cm wide and add to a very large pan. Blitz the chillies in a food processor with the blade attachment fitted to finely chop. Carefully scrape on top of the apples and add the sugar. Place on the hob and turn the heat to low. Stir the mixture occasionally until the sugar dissolves. Use a potato masher to reduce the apples to a rough puree then add the butter, stir and turn the heat up. Bring the mixture to the boil (it will rise up), then when it can't be stirred down, time it for 3 minutes. Remove from the heat and carefully spoon into sterilised jars. Add the lids and once cool label. (NB: I used preserving jam which has added pectin, so just 3 minutes will give you a hard setting jam almost like a jelly which is perfect for a savoury condiment such as this. If you prefer a softer setting jam then boil for less time or use regular sugar and the traditional method of making jam where you boil to the setting point of 105C).
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