Chilli Apple Jelly
Just because I can’t eat chilli anymore doesn’t mean everyone else should have to live a life without a little heat. This jelly has that gorgeous, glassy clarity that makes it look far fancier than the effort it takes. And the flavour? Focused, sweet, and fiery in just the right way.
Try it with sausages, cheese toasties, or anything that could use a bit of sparkle and spice.
ingredients
- 1kg apples
- 1 lemon, zest and juice
- 1 kg white sugar
- 4-5 small chillies (heat to suit you)
Start by roughly chopping the apples, leaving the skins and cores in place. Add them to a large saucepan with the sliced chillies, lemon zest and juice, and 1 litre of water. Bring everything to a lively boil, then reduce the heat and let it simmer until the apples are completely soft.
Strain the mixture through a jelly bag or fine sieve. Don’t press the pulp, tempting as it is, or the jelly will lose its clarity. Measure the strained liquid and return it to a clean pan. Add an equal amount of sugar: 1 litre of liquid to 1kg of sugar, or 750ml to 750g.
Boil gently, skimming off any foam that forms on the surface. Keep cooking until the jelly reaches setting point. You’ll know it’s ready when a spoonful forms a light skin on a cold plate.
Pour into sterilised jars, seal while hot, and let the jelly set into a clear, spicy jewel that catches the light beautifully. It’s sweet, sharp, and just a little bit cheeky.