Goodness me, the 20th of September already, this month is flying by!
I have had my first foray into making chilli jam, using this recipe. . I used half the chilli's deseeded and the other half with seeds in. A bit much for us methinks but I can always adjust it another year if we enjoy it!
Here are the chavelled up chilli's, sugar, vinegar and crab apples in the pan:
All the jars were emptied back into the pan (the jars and lids were washed and sterilized again) and 2 tablespoons of lemon juice stirred in. The jam was again boiled for between 5 and 10 minutes, with a plate test after 5 minutes. It was set on the plate but to be sure, I gave it another 5 minutes then potted them.
We got just the 4 big jars plus a little half jar this time, so hopefully, it is ready. A taste trial showed it to be quite potent.