Comments on: Piquant Apple chilli Jelly Recipe

By: Louby Lou

Louby Lou — Sat, 03 Oct 2009 09:15:33 +0000

Wow……becareful when handling the chillies x

By: fn

fn — Sun, 20 Sep 2009 11:05:39 +0000

Hi kate

There’s no need to add more lemon juice

By: Kate

Kate — Sun, 20 Sep 2009 10:08:27 +0000

HelP! I made your jelly last year with great success and have just strained my juice for this year’s batch. I stupidly didn’t re-read the recipe properly and added the lemon juice before cooking the raw apples. Should I add the juice of another lemon when I cook the juice with the sugar or will it be ok without?

By: Peter

Peter — Sun, 10 May 2009 13:03:07 +0000

Looking forward to making your Apple Chilli Jelly,sounds great.Have you tried using a Cleaner/Steriliser,which can be obtained from Home Brew shops.Just make up a bucket full and soak jars,lids,seals,utensils,jelly bags and then rinse.Job done.

By: Kerry in Yorkshire

Kerry in Yorkshire — Sat, 15 Nov 2008 17:40:54 +0000

I have bucketloads of cooking apples and v excited about making this jelly. I think I have been a bit over eager to get it in the jars, as several hours later, it is only very slightly set (although suspended chilli bits look pretty!). Should I return it to the pan?

By: Louise in Hertfordshire

Louise in Hertfordshire — Tue, 04 Nov 2008 10:22:48 +0000

Just love your site!
Anyway, I also made a chilli apple jelly – buckets of the stuff in fact – early in the season, from my great friend Fiona’s apples. It’s been hugely popular, and the recipe is very similar to yours, only uses dried chilli flakes (you can get organic ones from Waitrose). It’s Antony Wirral-Thompson’s recipe from the BBC Foods website (can’t get link to work, sorry!). I also made one where I added some redcurrants to the final 10 minutes of boiling the apples. This made a beautiful rosy-coloured jelly, which has just enough of a chilli kick to make your mouth warm at the end of the meal. The redcurrants added a dry fruitiness which was just scrummy and when served with lightly grilled organic lamb fillets made the meal all the more special.

By: fn

fn — Tue, 04 Nov 2008 08:38:54 +0000

Hello Paul

here is the link to the make your own labels post http://www.cottagesmallholder.com/?p=94

By: Paul

Paul — Mon, 03 Nov 2008 11:13:57 +0000

Hello again from Fermanagh.Several weeks ago Iwas trawling through your brilliant website and I came upon instructions on how to print labels for free from a website from Avery. could you please give me those instructions again. Regards

By: Lynn

Lynn — Thu, 02 Oct 2008 12:59:18 +0000

This is a great recipe. I tried it today and it’s come out so well. A lovely rose colour to the jelly, although I didn’t put any chopped chillies in while bottling because it’s quite warm already and these are Christmas gifts so don’t want to make it too hot. But I was standing testing for a set and eating the jelly off a spoon. Needless to say I now have about fifteen teaspoons to wash! And when I’d bottled everything I ate the last dessert spoon full. I’ve tried your chutney recipe as well,last year, and that was delicious.Also used for Christmas presents and got rave reviews, which I attributed to you. Thank you for sharing these great recipes. I’ll definitely make this apple jelly again….YUM

By: Lucy

Lucy — Tue, 30 Sep 2008 12:53:06 +0000

I made my first batch of this yesterday and very stupidly added too much sugar (It was a bad day in the kitchen!) so I now have 3 beautiful amber coloured jars containing some of the hardest substance known to man but it tastes fab. Is there anything I can do to save this ridiculous mistake, or will I just have to waste it?
P.S The later batch tasted amazing.
Lucy