Sweet Apple Chilli Jelly Recipe

The proper way to make any kind of apple jelly is to cook the apples, skin, cores and all, and then strain the juice through a strainer to get a nice clear jelly.  But if you can't be arsed haven't got the time to do all that (like me) then buy clear apple juice - preferably organic.

You will need:

Sterilized jam jars (see here for how to sterilize)

1 litre apple juice

1 tbsp chilli flakes

3 garlic cloves

Jam sugar (sugar with added pectin)

Pour the apple juice into a saucepan, add the sugar according to the ratio on the packet (mine is 1 part sugar to 2 parts juice, so for 1 litre of juice, I use 500g sugar).  Add 1 good tablespoon of dried chilli flakes, or more/less according to taste, and three pressed garlic cloves.

Bring to the boil and simmer for the amount of time indicated on the sugar packet.  The one I buy is only about 5 minutes.

Carefully pour into your sterilized jars, put the lids on immediately and turn upside down for 5 minutes.  This sterilizes the lids further and seals the lid properly.  Keep an eye on it as it cools and turns to jelly, because sometimes I find it needs to be turned upside two or three times to keep the chilli flakes and garlic bits well distributed throughout the jelly.

Highly recommended with roast chicken.

Play around with other ingredients such as chopped rosemary, basil, jalapeno peppers, red peppers...

This would make a lovely gift.  Next time you buy jam, pay a couple of pence extra if necessary to get a pretty jam jar (like Bonne Maman).  You could cover the lids with a piece of fabric tied on with an elastic band or ribbon.  A personalized label would be nice, too.

photo source The Cottage Smallholder