About this recipe:With the long summer evenings beginning to draw in, it is time to make an autumn favourite - with a spicy twist! This apple, cider and chilli jelly will be a hit through the winter months. Enjoy it on toast, or try experimenting with it when cooking pork dishes.
Makes: 4 (340g) jars apple jelly
2kg cooking apples
800ml medium cider
juice of 2 lemons
700g caster sugar
1 to 2 teaspoons dried chilli flakes
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Method Prep:10min › Cook:45min › Extra time:4hr › Ready in:4hr55min
Cut the apples into chunks, do not peel or core them. Combine the apples in a large heavy bottomed saucepan with the cider and lemon juice. Simmer on a medium heat for 20 minutes until the apples are soft and mushy. Pour the apples into a jelly bag or muslin and leave to drain for several hours.
Discard the pulp, and measure the juice. Pour the juice into a saucepan and for for every 100ml of juice, add 100g caster sugar. Add the chilli flakes.
Stir the apple and sugar mixture over a gentle heat until the sugar has dissolved then boil for 10 to 15 minutes. To test for setting point, drop a little of the jelly mixture onto a cold saucer, leave for 30 seconds then push it with your finger, it should wrinkle when ready. If needed, boil the mixture a little longer until the setting point is achieved.
Pour into sterilised jars and leave undisturbed overnight.
This is the first time I've made a jelly and I'm really pleased with it. Its a beautiful rich colour and has a really god kick to it, although I lost a lot of the chilli flakes with the scum that I removed. Still tasted great though. - 28 Oct 2014