We spent about an hour this week picking apples in Justin’s parents‘ next-door neighbours’ garden. Got all that?
We must have harvested about 10 to 15 kilos. I wanted to make something where I didn’t need to peel and core that quantity apples. Though they’re delicious (they’re cooking apples), a lot of them are small and misshapen – a nightmare job!
Justin suggested apple and chilli jelly. It would utilise the apples – and some of the 300 glass jars I’ve managed to accumulate over the years!
I weighed out 4 kilos of apples – so doubled up this recipe. I barely made a dent in the pile!
It’s not a complicated process, but a bit of time is required for chopping, boiling, straining, re-boiling. No problem if you’re in the house, as you can get on with something else as it bubbles away.
The resulting jelly is a wonderful colour – and tastes amazing! The perfect accompaniment for vegetarian or meat dishes, which is ideal for this household. Perfect with cheese, burgers and kebabs. Justin thinks it will be absolutely awesome with slow roasted pork and has vowed to try it at the weekend.
If you have an apple harvest ready to pick, then we can thoroughly recommend this recipe. It will last for months (even years) in your store cupboard – or make perfect presents for anyone deserving enough!
Now… what to do with the other 10 kilos of apples?!
Apple and chilli jelly
Ingredients
- 2 kg cooking apples washed and roughly chopped (no need to peel or core)
- 1.5 litres water
- 1 unwaxed lemon zest and juice
- granulated and/or preserving sugar - 1.25kg to every litre of strained liquid
- 3 hot chillies sliced thinly (or more if you'd like it hotter. Red ones look prettier suspended in the finished jelly)
Instructions
- Put the chopped apples into a large saucepan with the 2 of the chillies and the lemon zest
- Add the water and bring to the boil. Simmer gently until all the fruit is soft and mushy - about half an hour
- Ladle the mixture into a jelly strainer set over a large heat-proof bowl or saucepan (you could also use a square of muslin or old, clean tea towel set into a colander over the bowl/saucepan)
- Allow to drain through overnight or at least 6 hours. Don't force the juice through or the finished jelly will be cloudy
- Measure the juice and add 1.25kg of sugar to every litre of liquid
- Add the lemon juice and remainder of the sliced chillies
- Gently heat the liquid and sugar, stirring occasionally to make sure that all the sugar has dissolved before bringing it slowly to the boil. Continue to boil for 5-10 minutes before testing for a set. Depending on how much jelly you're making this could take up to half and hour
- When the jelly has reached setting point, (see this post about testing to see if it's ready) carefully pour it into warm sterilised jars using a funnel and ladle. Make sure that there's a bit of chopped chilli in each jar
- Cover immediately with screw top lids
