Wash, core and peel the apples. Cube/ dice them and add the lime juice and toss so that theyu2019re well coated. Keep aside. If you peel the apples such that you have long strips of peel, you can add this to the pot while the jam is cooking as the pectin in apples is mostly in the peel. Once the jam is done, you can just take the peel out and throw it away.

In a large pan/ pot, put the apple pieces and the sugar and 1/4 cup of water. Stir everything until the sugar dissolves. Add the allspice, chilli flakes and salt. Once it comes to a boil, turn down the heat and let the mixture simmer until the apples are cooked and very soft, and the jam is quite thick. Stir occasionally while the jam is cooking.

Add the butter and mix well. Let it cool, and then transfer the jam to a sterile glass jar and cover. Refrigerate. This recipe makes one medium sized jar of jam. Double or triple the ingredients for a larger batch of jam.