Chilli jam

MAKES 2 jars (about 900g)

PREP 5 mins COOK 20 mins EASY V 100g Bramley apples, peeled, cored

and chopped red pepper, deseeded

30g red chilli peppers

500g jam sugar

300ml cider vinegar

2 tsp lemon juice

1 Blitz the apples and pepper in a food processor.

2 Put the jam sugar, vinegar and lemon juice in a large saucepan set over a medium heat, bring to a simmer and dissolve the sugar, about 5 mins. Stir in the blended pepper mixture, then turn the heat up to medium-high and bring to a rapid boil. Keep stirring for 10 mins or until the mixture is a little thicker – reduce the heat if it threatens to bubble over. Remove from the heat and allow to cool for 2-3 hrs. Serve with the cheese scones. Will keep chilled in an airtight, sterilised jar for up to a month.

GOOD TO KNOW low fat • gluten free

PER TBSP 42 kcals • fat none • saturates none • carbs 10g • sugars 10g • ibre none • protein none • salt none