A red flecked jelly to use in place of sweet chilli sauce, though depending on the strength of your chillies, you may need to adjust quantities. Dribble it over some cream cheese to make a dip or pep up a casserole with a spoonful or two.
If you don’t have crab apples, use cooking apples. The original post about crab apples, with more ideas for using crab apples is here.
1.5 kg crab apples
1.5 kg ripe tomatoes
3 chilli peppers
1 red pepper
150 ml cider vinegar
Sugar with added pectin
Roughly chop the apples and tomatoes – don’t skin or core them.
Finely chop 2 of the chilli peppers.
Deseed and finely chop the red pepper.
Put all your chopped fruit and veg into the preserving pan with the vinegar and add enough water to almost cover them.
Bring to the boil and then simmer until the apples are pulpy and everything else is softened.
Tip into a jelly bag and leave to drip overnight.
Measure the juice and weigh out 500g of sugar for every 600ml of juice. You need jam sugar with added pectin as the chilli peppers stop the jelly setting, apparently.
Warm the sugar and add to the pan along with the remaining chilli pepper that’s been deseeded and very finely chopped.
Bring to a rolling boil and heat until it reaches 104C (or test for setting).
Pot as usual.