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.

Grandma's Tomato Sauce

~Grandma's Tomato Sauce~

10lb tomatoes
2 large onions
4 large unpeeled green apples
2lb white sugar
2 cups brown vinegar
5 dessert spoons salt
1 small tsp cayenne (about 1/2 tsp for mild, 1 tsp for bitey)
1 tsp ground cloves

~Cut tomatoes, onions and cored apples into chunks.
~Place all ingredients in a large pot (this quantity is about 7-8L at the start and reduces to around 4L) and bring to the boil. Simmer until sufficiently reduced (ie as thick as you like).
~Use a stick blender to puree while hot, or cool and puree in blender/FP/Moulinex. Take the seeds and skins out with a seive if you like, but we don't.
~Reboil for 10 minutes, sterilise all your bottles and equipment, then bottle, seal and cool.

Makes around 4L and will keep in the pantry for a year or more. Refridgerate after opening.

This is great for making the most of the summer tomato glut. Our onions have come in around now too, but we bought the apples.

Sweet Chilli Sauce

This recipe is from a Charmaine Solomon's Gourmet Barbeque book; I add more sultanas. It's sweet and hot enough to zing but not hot enough to burnyour tastebuds off. I've been making it for a long time and I love it; we made another batch this week. I like it with lime over chicken and prawns. And snags and chops. And mixed with sour cream on anything.

~Sweet Chilli Sauce~

250g fresh red chillies

750g sugar

750ml white vinegar

400g sultanas

3 garlic cloves, crushed with salt (below)

1 tab salt

1 tab finely grated fresh ginger

*Split the chillies lengthwise and discard seeds and membrane (unless you like it hot).

*Chop the chillies roughly, then place in a food processer or blender with enough vinegar to cover. Blend till fine.

*Place all ingredients in a large saucepan and bring to the boil. Simmer gently until the sultanas are very soft and the sauce has thickened.

*Cool then puree with FP or a hand blender (or rub through a seive if you like smooth sauce).

*Pour into sterilised jars and seal.