Apple & Chilli Jelly

[majordisorder]

I tried this a while back from a site I came across. Got to say it's great not too sweet and adds a certain something to porky type meals

 

I added a quite a bit more chilli than suggested as well as keeping the seeds in, but each to his own.

 

Enjoy.

 

 

Piquant Apple chilli Jelly Recipe

Ingredients:

 

•1.5 kilos of cooking apples (windfalls are fine for this recipe). Washed, chopped roughly – no need to peel or core

•2 pts/1140ml of water to cover the apples (so they are just beginning to float

•Grated rind and juice of one small lemon

•White granulated sugar (the amount depends on the volume of juice extracted from the simmered, drained fruit. Ipt/570ml of juice to 1lb/454gms of sugar

•2 medium hot red chillies and one Bird’s Eye hot red chilli. Chopped with seeds left in.

Method:

 

1.Put the chopped apples into a large saucepan with the 2 medium hot red chillies and the Bird’s eye chilli.

 

2.Carefully grate the lemon zest from the lemon (we use a zester but a fine grater will do. Try to avoid including the pith as this would make the jelly bitter). Add to saucepan.

 

3.Add the water and bring gently to the boil and simmer very gently until all the fruit is soft and mushy (roughly 25 minutes, depending upon how ripe the fruit is).

 

4.Pour the cooked fruit through sterilised muslin. (How do I sterilise muslin? See tips and tricks below). The muslin is often referred to as a “jelly bag”. We use tall buckets to catch the drips from the jelly bags. Rather than hang the bags (conventional method-between two stools) I find it easier to line a large plastic sieve with the muslin. This clips neatly onto the top of a clean bucket. The sieve is covered with a clean tea cloth to protect against flies, as the jelly bag generally drips overnight.

 

5.Measure the apple and chilli juice the next day and pour it into a deep heavy bottomed saucepan. Add 454g/1lb of white granulated sugar for each 570ml/1 pt of juice.

 

6.Add the juice of the lemon.

 

7.Heat the juice and sugar gently, stirring from time to time. Make sure that that all the sugar has dissolved before bringing the liquid slowly to the boil. Continue to boil for about five minutes before testing for a set. Our jelly took fifteen minutes to set. (What is testing for a set? See tips and tricks below).

 

8.Toss in a nugget of butter towards the end to reduce the frothing that often occurs.

 

9.When jelly has reached setting point pour into warm sterilised jars using a funnel and ladle. (How do I sterilise jars? See tips and tricks below).

 

10.Cover immediately with plastic lined screw top lids or cellophane tops secured with a rubber band. If you want extra heat stir in some finally chopped red birds eye chillies into each jar (no seeds).

[Westcountryman]

Sounds nice!

 

I made something along those lines last year with some fresh homegrown Chilis. However, I just used a jar of cheap apple sauce and mixed the chopped chilis in until it got to the correct level of bite. Great stuff for very little effort.

[jollysp2]

Sounds nice!

 

I made something along those lines last year with some fresh homegrown Chilis. However, I just used a jar of cheap apple sauce and mixed the chopped chilis in until it got to the correct level of bite. Great stuff for very little effort.

 

 

Both sound grate but it'll have to be the second one for me cheap as chips