The Cottage Smallholder

Although I know that Fionas chilli apple jelly is a firm fav here, I thought I'd share my adaptation of the one in the HFW preserves book; it has the addition of vinegar and rather than eat it as an accompaniment to meats etc, I use it as a delicious sweet/sour chilli sauce.

( HFWs book advocates sugar with added pectin, but I could never get a great set , so this year I added 500ml apple juice instead and had fantastic results; much better taste and set!)

750g red peppers, chopped finely)

100g chillis (chopped very finely)

50g fresh ginger(chopped very finely)

500ml apple juice (extracted from around 1kg cooked apples dripped through a jelly bag overnight)

350ml vinegar (I used a cheap generic one; but cider vinegar is good)

Place all the ingredients into a  preserving pan and bring slowly to the boil, making sure the sugar is well dissolved

Boil hard for around 10 to 15 minutes, until a good set is achieved

Leave to cool for a few minutes before pouring into sterilised jars

If the pieces of chilli etc float to the top, turn the jar upside down and then back from time to time, until the jelly begins to set and so the pieces disperse evenly

enjoy

Ps different chillis bring different levels of heat to the sauce; thus you can cool it down or heat it up depending on the variety used 

Alternatively you could reduce the amount!