Kitchen Garden Forum

This is as good as the plain chilli jelly and goes especially well with pork.

3kg Bramley apples
1.5kg sugar
10-15g fresh chopped chilli
Juice of 2 lemons

Cut apples into chunks and cook with skin and pips until pulpy. Drain overnight through a jelly bag.

Add 450g of sugar and allow 5g of chopped chilli (do not add yet) for every 500ml of juice. Return to the pan and bring to the boil. Stir until the sugar dissolves then lower the heat to simmer.

Remove the scum.

Add the chopped chilli and heat to setting point of 105o C 220oF. Add lemon juice, remove from the heat and allow to settle.

Skim again and then pack into jars.

Will keep for 2 years unopened.

That's a good one for those of us with a Mehu Maja or equivalent. Eh - Piglet? We love anything with a juice extraction method.