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