Apple, cider and chilli jelly

Apple, cider and chilli jelly


4 people made this

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

Prep:10min  ›  Cook:45min  ›  Extra time:4hr  ›  Ready in:4hr55min 

  1. 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.
  2. 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.
  3. 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.
  4. Pour into sterilised jars and leave undisturbed overnight.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews (1)


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

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