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World's Hottest Chili Peppers Mouthwatering Recipes
A Different Kind Of Global Warming
Trinidad Scorpion Apple Chili Jam
works a treat in a steak baguette, dip beer battered king prawns in it or spread on hot crusty bread. Smother salmon fillets before baking, liven up a burger, serve with a cheese board or cold meats, spice up sausages, mix in to mayo. Goes well with most meals
2kg/4½lb bramley apples
4 Trinidad Scorpion roughly chopped dried pods.
cold water to cover
approximately 1.5kg/3lb preserving sugar
10-15g/2-3 tsp Trinidad Scorpion chilli powder( You can also use Ghost Chili Flakes)
1.Roughly cut up the apples,dried Trinidad Scorpion chili pods then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy.
2.Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours.
3.Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli powder for every 500ml/17fl oz of juice. Place the juice, sugar and chilli powder in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F.
4.Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened.
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