We all know that there’s nothing better than a jam to complement a cheese plate or other dishes. And what if the jam is homemade? This makes it even more delicious!
As you’ll have already noticed, here at Mozzarella Bites, we both love contrasting flavours. So, we couldn’t not include a sweet and spicy food in our recipes archive. And there it is: sweet apples and spicy chilli peppers in a sugary-hot spread!
This is not the kind of jam you put on bread or a cake for breakfast. It is rather a great complement to savoury food, such as a (not too) cured cheese, a cream cheese, or a good meat.
For this recipe, I used cherry bombs peppers. This variety of chilli is less hot than jalapeño peppers (2,500 to 5,000 Scoville heat units), so if you use a hotter variety, be sure you add a smaller quantity of peppers in your jam or adjust it according to your taste.
If you like spicy food, this recipe is perfect for you. You’re going to taste a great sweet fruity spread, with a hot touch that will make you think “Why didn’t I make this before?”.
Here’s how I make my homemade apple chilli jam. Its flavour and colour will amaze you!
Homemade apple chilli jam
Ingredients (for about 4 little jars – 0.25 lt (or 8 oz) each)
- Golden apples, 450 gr. (or 15.87 oz)
- Cherry bomb peppers, 110 gr. (or 3.88 oz)
- Cayenne flakes, a pinch
- Apple vinegar, 50 ml. (or 0.21 cups)
- Water, 150 ml. (or 0.63 cups)
- Caster sugar, 450 gr. (or 15.87 oz)
Put a pair of gloves on, in order to protect your hands (chilli peppers are irritant for your skin!). Cut the little peppers into pieces after removing the stalk and the seeds. Peel the apples and cut them into cubes. You can cut apples and chilli peppers irregularly, as you’re eventually going to blend everything together.
Put apples, chilli peppers, cayenne flakes, apple vinegar and water in a medium casserole. Cover with a lid and cook the ingredients on a low heat for about 30 minutes.
After 30 minutes, with a blender, blend the cooked ingredients until you get a creamy, but not perfectly smooth mixture: your apple and chilli jam will be even more delicious if you can feel some little pieces of fruit under your teeth!
Weigh the blended mixture and add the sugar. You should add 700 grams of sugar for kilo of mixture (70%). My compote weighed 650 gr., so I added 450 gr. of sugar.
Continue to cook the jam on a low heat, covered with a lid, until you get a thicker, jelly texture. It will take about 30 minutes, but check it often, as it could take less time and the sugar may caramelise. Turn off the heat as soon as you get the thickness you want!
When the jam is still boiling hot, fill the jars up to 0.5 cm from the border and cover them with their lid as quickly as possible. Turn them upside down immediately and let them cool completely to ensure vacuum-sealing.
Here’s the most difficult part: you should wait two weeks (YES, 2 weeks: eternity!) to open your jars and taste it.
Well, do you think I managed to wait this long or I tasted my homemade apple chilli jam right the next day? Forgive me, I had to be sure the recipe was perfect for you, readers! 😉
Homemade apple and chilli jam
- Prep time: 15 minutes to clean and cut the ingredients, about 1 hour cooking
- Yield: about 1 liter of jam.
- Tips: try apple and chilli jam also on meats or on bread with cream cheese!