This is a lovely sweet jelly which is delicious with meats, cheese and on salad.
· 2kg/4½lb eating apples
· Cold water to cover
· Approximately 2kg/3lb preserving sugar
· 4-5 chilli peppers (or more if you like a very hot jelly)
Chop up the apples then place into a pan - pips, core,skin, everything - the whole apple goes in. Chop up the chillis and mix in with the apples – seeds as well. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy.
Pour the fruit and liquid into a sterilised jelly bag and allow to drain through into a large container until it stops dripping. I usually leave over night..
Measure the juice and allow 450g/1lb preserving sugar for every 500ml/17fl oz of juice. Place the juice and sugar into pan and bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F.
Pour into sterilised jars.