Spicy Apple Jam Recipes

Steps:

• Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
• Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.

Steps:

• Bring apples and water to boil in heavy large saucepan.
• Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes
• Cool 30 minutes.
• Press apple mixture through fine strainer into heavy large saucepan.
• Place chilies chilies, vinegar and 1 cups sugar in processor or blender.
• Add to apples and mix in remaining sugar.
• Bring to a roiling boil for 10 minutes.
• Add pectin and boil exactly 2 minutes
• Stir in minced red jalapeno.
• Pour into sterilized jars and place in a water bath for 10 minutes.
• Lable, date, and store.

Steps:

• Place washed jars and lids upside down in boiling water.
• Let stand in hot water until ready to use.
• Measure exact amount of juice and spices into a 6-8qt saucepan.
• Stir pectin into fruit.
• Bring to a rolling boil.
• Add exact amount of sugar.
• Return to a full boil and boil 1 full minute.
• Ladle quickly into jars leaving 1/8" at the top.
• Place lid on jar and allow to sit and cool while lid seals.
• Jams may be stored for unto 5yrs in cupboard.

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.