Discard stems and place tamarillos in a bowl.cover with boiling water and stand for 3-4 mins.drain and cover with cold water.

Peel the tamarillos and slice into saucepan. Add the onions, apple, garlic and ginger. Add the cloves and peppercorns (tied in muslin) and stir in the chilli, salt, sugar and vinegar.

Bring to the boil, siting until the sugar is dissolved. Reduce the heat and summer for about 1.5 hours until mixture thickens like jam.

Pack into hot clean jars, seal when cold.

Makes about 8 cups.