Super hot chilli jam

[baconsarney]

I’ve been making jams and chutneys for a few years now, my first foray in to chilli jam was using home grown Dorset Nagas… it was hot this year my super hot chillis were a fail these included Reapers, Armageddon, and 7 pots…. So, I’ve just knocked up a batch with chillis provided by a good mate, and although not super hots they have quite a kick…

Anyhoo, here’s the crux of the matter, I’m using an apple base with jam sugar and I’m pretty sure the sugar is to a large extent negating the heat of the chilli content… soo… anyone tried making chilli jam using liquid pectin and no or very little sugar?

I will experiment but any experience out there would be welcomely received