How to make habanero chilli jam

Maslin pan, jam funnel, jug, preserving spoon. Essential kit.

You will definitely need a jelly bag or strainer if you want clear jam.

Roughly chop your apples, core and all. Place in pan with water. Simmer 30-40min until soft and mashable with a fork.

Now, spoon your pulp into your jelly bag. Tie it up to hang and drip, or use a jam bag stand. Collect in your clean Maslin pan. LEAVE THE BAG TO DRIP! Don't squeeze or your jam will be cloudy!

If you've left your bag to drip overnight, you should now have juice and be ready to measure sugar. For each pint of juice, take 1lb sugar. You should have approx 3 pints.

Now mix your juice and lemon juice, bring to the boil and add sugar; boiling until sugar is dissolved. Bring to a rolling boil. Skim off any scum or your jam will be cloudy. Now, I add chilli.

To test for set, remove from heat, drop a drop of jam onto cold plate and poke. It wrinkles, it is set. If not, continue boiling.

Leave 1min to cool then transfer to sterilised jars. Top with a paper disc and seal tightly.

This is what you have by now.

Crystal clear jam- the reward of not squeezing your jelly bag! :)

As good as what you get in shops!

Enjoy. Hope you have as much fun as I did. If you need any help at all, just ask. But please, no more comments about 'ñ's!