EARTH & OCEAN APPLE CHILLI JELLY
You’ll need a bit of equipment to make this:
Jelly bag and tripod
A way to sterilise the jars (boil or wash thoroughly, then put in an oven at 170c for 20-30 mins)
Ingredients:
2Kg Apples
Approximately 1.5Kg Granulated Sugar
Juice of one lemon
Flavourings for the jelly – Chilli flakes / Lavender / Rosemary / Thyme / Sage / Mint / Damsons / Juniper
Method:
Roughly chop the apples into quarters
Place in a pan, with just enough water to cover them and simmer for 45 mins or until fruit is pulpy
Put the jelly bag on the tripod over a clean bowl, and strain off the apples’ pulp, collecting the juice into the bowl beneath. Allow to drain 3-4 hours or overnight
Next morning, measure how much liquid you have. For every 500ml of juice, you will need 450g granulated sugar and 5g or 1tsp chilli flakes (or other flavouring)
Bring the juice and sugar to the boil, stirring occasionally until the sugar has dissolved
Add the lemon juice
Now, the fun bit: add your special ingredients to make a unique jelly. We love chilli flakes, but lavender, rosemary, thyme, sage or mint all work equally well. Also fruits, like damsons and juniper are delightful (insert imagination here!)
Bring back to the boil, until setting point is reached at 105ºC/220ºF, skim the surface regularly
Take off the boil and let it sit for 10 mins
Skim the surface, then using a wide mouthed funnel if you have one, pour into sterilised jam jars and seal with a lid
Label them and store in a cool dark place
