Chilli Apple Jelly

This is only a mild heat, so add more chilli if you wish. I like it with avacado on thick toast, or with cheese. It would make a good glaze on roast meat or veg too.


~Chilli Apple Jelly~

3.2kg cooking apples
2 cups lemon juice, plus pips
lemon rind in strips
2.5L cold water
about 2.8 kg sugar
5 teaspoons chilli flakes

Roughly cut up the apples - skin, core and all. Add water, lemon juice, rind and pips. Bring to the boil in a heavy based pan, reduce the heat and simmer until the fruit is pulpy.

Pour the fruit and liquid into a "bag" made from tying up the corners of a clean cheesecloth or old linen teatowel, and hang to drain over a bowl until it stops dripping, about 3-4 hours or overnight. Do not squeeze the bag to force juice out, or the jelly will be cloudy.

Measure the juice and allow 250g sugar and 1/2 tsp of chilli flakes for every 250ml of juice. Place the juice, sugar and chilli flakes in a clean heavy based pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat to a slow boil and skim any scum off the surface - a lot of the chilli flakes will come out with the scum but the flavour will remain and there will still be enough to look pretty. Allow to boil for 15-20 minutes or until it jells on a cold plate, skimming regularly. If you let it boil too long it will begin to caramelise and you'll have toffee flavoured chilli apple jelly.

Remove the pan from the heat and leave to settle for a few minutes. Bottle hot in sterilised jars and store in the dark. Refrigerate after opening.