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
