Apple Chilli Jelly - 2012

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
white sugar
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!

Pomelo

The pomelo is large - nay, huge - citrus fruit that grows in South-East Asia. We saw them growing when we were in the Mekong Valley in Vietnam, vast football-sized fruit with pale segments that look rather like grapefruit.  Apparently - geeky fruit-fact of the day - the grapefruit is actually a result of a pomelo-orange cross.  Who knew?!

I've always loved to try new fruits (although after the Durian episode perhaps I should be a little more careful..?!) but I have to admit that the first time I tried Pomelo I was a little disappointed.  It's difficult to peel and has a thick white pith, and once you get to the segments  they're strangely dry and uninspiring.

However, in the 6 months that I've now lived in Asia I have become a total convert.  There's the amazing Thai Salad that I ate in Bangkok of course, but I've also developed a taste for them unadulterated by anything other than a very simple condiment...

I don't tackle them whole, but have discovered them ready peeled and segmented in some of the local supermarkets, and the tray of segments comes complete with a little bag of chili sugar!

That's right, dried chilis mixed with regular sugar.  It's nothing short of a revelation to me.  You just dip the pomelo slice into the sugar and it creates the most amazing taste sensation - sweet of course, but with a gentle kick of chili heat following on.

My new favourite snack!

Apple Chilli Jelly

As I mentioned in my Apple Day post, I have been making Apple Chilli Jelly.  The recipe is here, and I'll say it again, this is a great one.  I made it last year and we enjoyed it so much that making another batch this year was a foregone conclusion.

I was particularly excited to be making it this year as we actually grew our own chillis!  Much of our vegetable-growing was rather less than successful this year owing to the ridiculously shady plot.  I thought I had lost the chillis too due to an infestation of aphids, but spraying the plants with diluted washing-up liquid obviously did the trick.  That or the ladybirds I kept ferrying over to the plant!

We didn't have a huge crop, but it was so satisfying to see them grow, then redden on the plant.  I love that they have grown into such curly quirky shapes.

Having boiled up the apples yesterday and let them drip overnight, today I measured out the resulting juice and added what seemed like vast amounts of sugar...  Still, I am learning that when preserving you have to just stir in the sugar and not worry about it.  Things won't set if you don't use enough.

It took nearly half an hour of boiling to get this to setting point (I suppose I should have added more sugar...), but while it was on a rolling boil I chopped the chillis. 

When I buy chillis they are clearly labelled as to how hot they are, but of course I had no idea about these.  I licked my finger after chopping them and suspect from the tears that sprung to my eyes that they are pretty hot!  However, I decided to chop them all anyway.  Last year's batch was not very hot, and we both like some chilli heat so I thought I'd go for it.

And I'm pleased I did.  I think the jelly looks just beautiful with the slices of chilli suspended in it.  The jars looked particularly lovely this afternoon as the sun was streaming in through the window and making the jelly glow.