I have finally got around to making this. I have been sitting on a container of frozen apple juice – harvested autumn 2011 can you believe – that I juiced from a big bag of apples from my brother. Once more I have taken a fairly relaxed but informed approach to the alchemy.
- 2 litres apple juice
- 1.5 kg sugar
- 2 fresh red chillies (jalopeno)
- 6 home grown bullets (like bird eye chilli)
- Chilli flakes – 3 tsp
- 2 cloves garlic
- 1-2 inch ginger
- Juice of 1 lemon
Just like making any jam I dissolved the sugar slowly before boiling hard for 30 minutes. I was worried that the garlic and ginger would burn but that didn’t happen as I skimmed them out after about 15 minutes. I think I might have boiled it too hard though as the colour became very dark at the end (I should really get a jam thermometer).
I let it cool for a bit before adding the fresh chilli at the end (fine dice). I reckon it’ll still be fresh in a year or so, if it lasts.