Make apple Sauce or what ever you need but keep all the cores and skins, put these in a muslin bag or cloth, tie and add to the mix, bring back to the boil and see how you go. Orange peel, pith and pips, lemon peel pith and pips can all help also.
Also you could try making a jelly from apples in the normal way and adding your jam to it, then add your sugar and see if that will set. It's woun't be as hard a set but it will be ok.
Or you could just call it chilli sauce?
Whoops! Careful Toffeeapple
Agree with Boboff - use Bramley apples for your own recipe, and then cook all the cores and peel. The apple juice that's left will be brilliant for setting the jelly.
This is how I made red pepper jelly, too. When I added the apple juice after the whole process, the liquid was beginning to set before I could get it into the jars - it was that good !
So many flowers on my violets this year and a shopping list malfunction in the lemon department so I'm going to try some violet jelly.
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