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3:29 pm
Expert
New members
Fri 9-Sep-11
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....could I add these chillies to my apple juice to make hot apple and chilli jelly do you think?
I have 1 1/2 pints apple juice already strained off and was wondering if it's too late to add something to it (like the chillies) to add a bit of heat and flavour to the jelly.
I should have added the chillies to the pan with the apples when I was steaming them this morning but wasn't too sure if the apples (and leftover cores etc) were usable until after the juice had been extracted. I know this isn't an ideal way of doing things but just wondered if it will still set ok and taste ok if added to the juice at this stage.
Here is the product.
http://www.verylazy.com/chopped-ingredients/2009/8.....-115g.html
Many thanks for any thoughts on this.
Learn from yesterday, live for today, hope for tomorrow.
4:10 pm
Supreme Being
Thu 24-Sep-09
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I'm not so sure they wouldn't just sink to the bottom, but perhaps not. You could still add the dried chilli flakes though and they would make it quite hot.
Old teachers never die, they just lose their class
4:29 pm
Expert
New members
Fri 9-Sep-11
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Thanks - appreciate your thoughts on this. I am a bit concerned it wouldn't set because of the white wine vinegar so I'm thinking of using flakes by dangling some in an emptied out tea bag into the juice while it is simmering. Might work - if not it wont go to waste as I'll use it in gravies and to coat pork chops etc.
Hey ho, one day I'll get things the right way round 
Many thanks
Maura
Learn from yesterday, live for today, hope for tomorrow.
7:52 pm
Councillor
New members
Tue 20-Apr-10
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Maura, generally I make apple chilli jam/jelly call it what you will quite frequently. I always add the chillies to the strained apple juice, generally I use fresh chillies which I slice up into slivers or I use dried crushed chillies, don't bother with this rubbish about deseeding the chillies, leave them in if you are using fresh or dried. I guess this stuff will work the same, I tend to leave the whole thing on heat for about 30 minutes after straining before I add the sugar just to let the chillies infuse a bit. Then when it gets to setting point I jar it up when still very hot, this instead of sterilising the jars, and as it cools and sets maybe I have to turn the jars a couple of times just to make sure the chilli flakes are evenly dispersed in the jelly.
If you prefer, obviously sterlise the jars first and then jar up when cooler, but I read somewhere that this system was just as secure and so far has worked for me no problem.
Hope this helps...
I have reached an age where my train of thought often leaves the station without me...
8:32 pm
Expert
New members
Fri 9-Sep-11
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Ooh yes - all really helpful. Wish I had all that info a little bit earlier but I will definitely use it for next batch - thanks very much for taking time to reply.
In the end I did try and infuse the juice with a home made bag but it didn't work. I only had 1 and a half pints of juice and used my big maslin pan which was another mistake as juice got hot very quickly in it. I should have used a smaller pan but I love my big maslin pan because it rarely burns anything (we wont talk about the beetroot fiasco 
) but it was a bit too much for the juice today.
I have ended up with 4 pots jelly, lovely colour and taste and it went down very well with the pork we had tonight. I am determined to make some chilli & apple jelly though so will keep your instructions to hand.
I hadn't heard about putting jelly into cold jars and always take mine out of oven just as I need them. I did struggle to get my mint jelly to disperse evenly though - despite turning them upside down. Interesting theory, and amazing how many different options there are in this preserving lark.
Thanks again Chris 
Learn from yesterday, live for today, hope for tomorrow.
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