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Yellow Habanero jam
Ingredients:
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400g of yellow habanero peppers cut into slices
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180g of sugar
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A spoonful of lemon juice
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2 Core apples, with the seeds or half a teaspoon of pectin
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Frozen plate (see how we use it)
Method of preparation:
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Put the cut habanero in a bowl, add the sugar and refrigerate for 24 hours until the sugar becomes a syrup.
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Transfer the ingredients to a pot and heat over low heat while stirring occasionally.
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Add the lemon juice and pectin and continue to mix on low heat for about two hours.
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How does one know that the jam is ready?
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Ahead of time, put a plate in the freezer.
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Place a spoon full of jam on the frozen plat.
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If the jam thickens quickly - it is ready. If not, continue cooking.
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The jam can be served in a coarse texture with the chilli bits.
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Or, If you want a finer texture, after the jam has cooled, grind it.