Chilli & apple jelly

Bee, strawberry & cheese/wine wrap pack-35 x 35 30 x 30 25 x 25 cm

Apple and Chilli Jelly

This is my favourite jam in the world! It's Ann recipe & you will find it in my book 40 DIVES 40 DISHES from MV Salutay.

Makes 4 (250ml) jars of jelly –

Serve with either sweet or savoury dishes.

Ingredients

1000ml of 100% apple juice -no sugar or calcium added.

900 grams of preserving sugar

½ tsp of butter

2 tsp of mild chilli flakes (add more or less depending on your taste)

Preparation

Pour juice into large pot along with the butter.

Heat over a low heat slowly stirring in the sugar for about 4 minutes.

Add the chilli flakes and bring the mixture to a full rolling boil stirring/skimming regularly until the mixture reaches setting point 105c/220f (usually about 20/25 min’s, a good jam thermometer is very useful)

Test for setting by putting a teaspoon of the jelly on a cold saucer and turn upside down. If jelly does not drip, it is set.

Transfer jelly to hot sterile jars and seal immediately (I usually sterilise the jars with boiling water and pop in the oven at the lowest setting for about 10 minutes)

Jelly should keep properly sealed for up to a year.