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.