I've blogged about this jelly before, in Autumn 2009, but I realised that I had rather lazily just linked to a recipe which I had since adapted somewhat and failed to note my adaptations. So in an attempt to record what I actually do, I thought it deserved reblogging.
This year we have a stunningly beautiful chilli plant which we bought from the Dorset Chilli Festival earlier this year, so we have no shortage of chillis to use. Many have been harvested and stashed in the freezer, but this is a perfect way to use some straight from the plant.
I use this jelly as a condiment, particularly with roast chicken. It's also perfect with any crumbly white cheese such as Wensleydale or Lancashire.
Apple Chilli Jelly
3lb cooking apples
2 pints water
red chillis - to taste
Chop apples, don't peel or core, and place in a large pan with the water and 2 or 3 chopped chillis, seeds and all.
Simmer until soft and pulpy, then strain overnight (see previous post for photos).
Measure juice back into the pan, and for every pint add 1 lb of sugar.
Bring to the boil, stirring often, and boil rapidly until setting point is reached. Again, refer to previous post fot description of how to do this.
Remove from the heat, but this time wait for 5 minutes before stirring in 3 or 4 (or more? It's up to you - I used 9, but they're tiny) finely sliced chillis. Then ladle into sterilised jars. It's best to wait before you stir the chillis in because if the jelly is too liquid the chillis all float to the top of the jar, whereas when it's slightly cooler the chillis will be suspended throughout.
This only made 2 medium jars. I must make another batch as I'm not sure this will see us through the coming year!