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Hot apple and chilli jelly recipe


Photo: Hot apple chilli jelly

Photo: Hot apple chilli jelly

Danny doesn’t like things to be too hot but strangely the combination of sweet and heat in this jelly gets the thumbs up from him. Apple chilli jelly is brilliant with sausages, pork, lamb or any rich meat. Pork chops baked with a few tablespoons of this jelly are yummy. In fact it’s a very versatile preserve and well worth making. I’ve even added a little to winter salad dressings to give them a bit of a lift. The health benefits of eating chillies are amazing.

I thought that I’d written up this recipe and spent ages looking for it on the site. Basically it’s the same as hot crab apple jelly with the addition of a little lemon juice. I’m writing it up as the left over pulp is the main ingredient for my new recipe – hot spiced apple and cranberry sauce which I will post in a couple of days.

If you are lucky enough to own a fruit steamer like me. You can extract your juice and make the jelly immediately. If not then this is a two day recipe.

Hot apple and chilli jelly recipe
• 600g of cooking apples washed and chopped
• 35g of medium red chilli peppers, washed and chopped with seeds in
• 1 litre of water
• White granulated sugar 500g to each 500ml of juice
• 1 tablespoon of lemon juice
• 5 dried birds eye chillies chopped
Put the chopped apples and chillies in a large heavy bottomed saucepan.
Add 1 litre of water (they should just be floating). Bring to the boil and simmer until the apples soften and become pulpy (lid on). This took about 45 minutes.
Strain through a muslin square or jelly bag overnight. (Retain the pulp to make hot apple and chilli cheese)
Add the juice to a large heavy bottomed pan and add the sugar and the lemon juice. Bring slowly to the boil, stirring to dissolve the sugar. When the juice and sugar has come to the boil remove from the heat and skim well. Return to the heat and bring to a rolling boil until setting point is reached. This took 15 minutes.
Stir in the chopped dried chillies and pour into warm sterilised jars. Seal immediately.

These make great little Christmas or anytime presents.

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  1. Lorraine

    This jelly is fab. It is great to use in so many ways. I put a big dollop on my dinner last night, which was pork loin, and it was lovely, much more tasty than boring apple sauce! I also use it on cheese sandwiches etc, yummy.

  2. Hi

    This recipe sounds fantastic, and I’m just starting my first batch.

    I have some preserving sugar to use up (without addded pectin) do you think this would work just as well as granulated sugar?

    Also, should I store the jars of jelly in the fridge or will they be OK in a dark cupboard, and how long will the jelly keep?

    Many thanks

    • Fiona Nevile

      Hi Jules

      Preserving sugar leaves a nasty aftertaste I reckon. But it would work. The jelly lasts for months in sealed jars, store in a dry place.

  3. Lorraine

    Do the apples need to be peeled and cored?

  4. Fiona Nevile

    Hello Betsy

    This apple chilli jelly is extremely popular on our gateside stand. In fact I’m going to make another batch today!

  5. Thank you for this idea; we have SO many apples, and peppers are an easy thing to buy when we’re in the city, because a few go such a long way. I’m looking forward to trying this when Bob comes back from the city with cargo… I’m going to call and ask him to get a few chili peppers.

  6. Fiona Nevile

    Hi Mary

    What I would do is cook up 1200gms of apples plus 2 litres of water. Then add some of the red hot mixture a tablespoon at a time until you have the right amount of heat. Note how many spoonfuls you need and divided the super hot chilli apple mixture into the same sized portions to freeze to add to a plain apple mix next time.

  7. Scots Mary

    Thanks Fiona

    Have just put on another 1200gms of apples – will add small amounts of red hot mixture (at this rate I will end up with dozens of jars)

    I am busy making space in the pantry for all my jars of goodies. Have cooking some ‘Gingered Spareribs with brown sugar’- in slow cooker they will make a wonderfull supper dish on this cold sunday evening.

    Once again many thanks for your help and all the wonderfull receipts.


  8. Scots Mary


    The first time I made this wonderful jelly it was fantastic – started to make an other batch yesterday but I ran out of fresh chilli peppers so I tried dried ones WOH will blow your head of -any idea how I can pull this round unless I keep making more apples to add to it (this has created quite a lot of laughter in our house) here is what I used ——- I wanted a double batch the first time round

    1200 gms cooking apples
    35gms dried chilli peppers – how daft is that
    2 ltr water

    woh woh disaster so I made another batch of

    1200 gms cooking apples
    2 ltr water

    and added this to the first lot——- now have lots of wonderful liquid and plenty of mush apples which I hoped to make inton apple/cranberry sauce — but oh sooooooooooo hot – how can I rescue this – have thought of making up more apples to add to mix yet again – I have not yet added the sugar – (dont want to waste more ingredients if it cant be saved)hope you can make sence of this rambling.

    Mary (now a real hot Mama)

  9. Fiona Nevile

    Hello Scott

    I love this jelly and use it a lot in cooking 🙂

  10. Scott at Real Epicurean

    Apple and chilli work suprisingly well together. Thanks for this!

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