Preserving from the garden

Our lovely apple tree has been dropping apples since late July and I'm struggling to keep up with it. Last year we froze peeled,cored and sliced apples by the pound, but I wanted to be a bit more creative this year, so have tried a few apple and chilli jam recipes.
In the two jam recipes I use a mix of brown sugar and jam sugar which helps achieve a nice set, in the jelly recipe in which I wanted a slightly looser consistency, I just used light brown sugar

Apple and chilli jam
800g of peeled, cored and roughly chopped apples
2 de-seeded very finely diced chillis
800g brown sugar/jam sugar mix

Gently heat the apples with the sugar until it has all dissolved. Turn up the heat and continue to heat until the apples start to soften and break down, add the diced chillis. Continue to heat until the jam reaches the 'jam point' and the surface wrinkles when a drop is put onto a cooled saucer. Pot and seal in sterilised jam jars

Apple and chilli jelly
3lb of chopped apples (no need to peel and core_
finely diced chilli (amount required depend how spicy you like it)
Light brown sugar (exact amount depends on the yield of apple 'juice'

Heat the apples with a splash of water to prevent it burning, and continue to simmer and stir so they break down.
Take the mushy apples and strain through a jelly bag. For every pint of apple 'juice', add a pound of sugar. Gently heat and stir the sugar and apple juice mix until the sugar has dissolved, then turn the heat up. As the jelly mix reaches the 'jam point' add the diced chillis. Once the surface wrinkles when placed on a cooled sauced, pot and seal in sterilised jars

Apple, marrow and chilli jam
200g peeled, de-seeded and chopped marrow
300g peeled cored and chopped apples
finely diced chilli (amount depends on how spicy you like it)
500g brown sugar

Gently heat the chopped apple and marrow with the sugar until it has all dissolved. Turn up the heat and continue to heat until the apple and marrow start to soften and break down, add the diced chillis. Continue to heat until the jam reaches the 'jam point' and the surface wrinkles when a drop is put onto a cooled saucer. Pot and seal in sterilised jam jars

Left to right: Apple and chilli jelly, Apple and chilli jam, Apple, marrow and chilli jam

 For a better description of the jam point and how best to sterilise jars go to the ever reliable Delia: http://www.deliaonline.com/how-to-cook/preserves/ten-steps-to-jam-making.html