Now just because I can’t eat chilli anymore doesn’t mean others in my life should go without. This jelly has a focussed flavour and its visual clarity means it looks fab too. Try it on a cheese sandwich, with your favourite sausages or whenever you’re seeking a chilli hit.
Add the rough chopped apples to a large saucepan (skins, cores and all) along with the sliced chillies, lemon and 1 ltr of water. Bring this to a boil then simmer until the apples fully soften.
Strain this well without pushing on the pulp as it will cloud the liquid. Measure the liquid obtained and add an equal amount of sugar. For example, if you have 1 ltr of liquid add 1kg of sugar, 750ml liquid: 750g sugar.
Bring the liquid and sugar to the boil and remove any scum as it forms on the surface. Once the mixture forms a skin when placed on a cold plate, it has reached setting point. At this stage, pour into sterilised jars and lid whilst hot.