Chilli Apple Jelly

A sweet and spicy preserve made by simmering Bramley apples into a pulp, straining, and boiling with sugar and chillies.

Cook Time

60 mins

Produces

1 litres

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1.5
kg

Preserving Sugar

Approximately 450g for every 500ml of juice

Fruits

2
kg

Bramley Apples

Roughly cut, including pips and core

Liquids

1
unit

Cold Water

Enough to cover the fruit

NutsSeeds

15
g

Chilli Flakes

Approximately 5g for every 500ml of juice

Steps

Place roughly cut apples into a preserving pan and cover with cold water.
Bring to a boil and simmer for 40 minutes until fruit is pulpy.
Drain the mixture through a sterilized jelly bag into a container for 4 hours.
Measure the juice and add 450g of sugar and 5g of chilli flakes per 500ml of liquid.
Boil the mixture while stirring until the sugar dissolves.
Skim the surface and boil vigorously for 20 minutes until reaching 105°C.
Let the jelly settle for a few minutes and skim the surface again.
Pour the jelly through a funnel into jars sterilized at 90°C and seal.