Chilli Apple Jam

Home made Apple Chilli Jam 

This extremely mild chilli apple jam goes great with pork, sausages, cakes or just on humble toast. Spread thickly of course! It also makes 7 to 8 190ml jars so it should keep you going for a while.
500g Granulated sugar
10g Pectin
1/2 tsp chilli flakes
1/2 tsp Cardamom seeds (seeds removed from their pods).
100ml Lemon juice (about 3 lemons).
1Kg Apples peeled, cored & chopped (about 8 apples).
1/2 Tbsp Madeira (optional).
1. In a large heavy bottomed sauce pan, add the sugar, pectin, chilli flakes, cardamon seeds & lemon juice.
2. Add the apples, stir to mix the ingredients & gently bring to a boil uncovered. Keep boiling for 20 minutes.
Be careful as melted sugar is hot.
3. Use a stick blender to blitz the mixture until the required thickness is achieved. If you like it chunky, remove the blender before it is too smooth.
4. Simmer the mixture for another 20 minutes. Remove from the heat for at least 10 minutes to cool slightly & fill each (sterilized) jar.
 Allow to completely cool & your jam is ready to enjoy.