Citrus chilli jam (Pukematekeo sunset jam)

Versatile side dish for seafood, cheese, tofu, avocado, vegetables, pork and chicken.

Ingredients

20 optional	Long red chillies
4 cups	Sugar
1200 ml	Lemon juice
2 tsp	Ginger
1 tsp	Minced garlic
4 Tbsp	Limes
1 serving	Lemon zest, optional
4 medium	Apples (Main)
1 Tbsp	Salt

Directions

1. Peel, core and chop apples. Chop chillies- these can be de- seeded first for a clearer 'jam' if you want. Chop 3-4 kumquats, remove seeds but leave skin for zest. If no kumquats available add 2 -4 tbsp of commercial kumquat jam.
2. Add all ingredients to large saucepan and boil 30-60 mins. Blend in saucepan when apples are soft.
3. When sugar is caramelised the colour changes to dark orange. Boil until mixture is perfect consistency- dropping slowly off a spoon or a small amount on a cold saucer doesn't run.
4. Pour into clean sterilised jars. About 3-4.
5. Try not to eat straight from the jar! Great on canapés or as a side dish for lunch or dinner.