Roughly quarter the apples and place in large pan/preserving pan- no need to remove core or pips! Add enough water to cover the apples and cook for 40 mins. Apples should be soft and pulpy.

Carefully ladle the fruit and liquid into a jelly bag (Or use a muslin cloth)- over a container to catch the juice. This will take about 3 hours.

Put the juice into a large pan with the sugar and chilli flakes- you need to measure juice and sugar! For every 500 MLS of juice you need 450g of sugar and 1 tsp of chilli flakes.

Bring to the boil and once sugar has dissolved boil rapidly for 15-20 mins or till setting point has been reached- 105 C (using sugar thermometer). Skim regularly!

Pour into sterilised jars carefully and seal. These will keep for two years unopened!