Chilli Jelly Recipes

NEWTS’ EYE CHILLI JELLY

1 KILO COOKING APPLIES

1 KILO GRANULATED SUGAR

1 LITRE WATER

3 CHILLIES

JUICE AND SKIN OF ONE LEMON

1. Juice lemon, save the juice for later and put the skin in a large pan with 1 chilli
2. Chop apples and add to the pan (leave skin, seeds and cores)
3. Cover with 1 litre of water
4. Bring to the boil and simmer for 40-50 minutes until the apples are mushy
5. Strain the hot apple/chilli pulp through a jelly bag or muslin – measure the volume of liquid – it should be about a litre.
6. Add to large pan with equal amount of sugar, remaining chillies chopped very finely and lemon juice.
7. Bring to a rolling boil, skim the white frothy film – this ensures that the finished jelly is clear.
8. After around 15 minutes boiling the jelly should cover the back of a spoon, or set if you drop onto a cold plate.
9. Take the mixture off the heat and fill sterilised jars.

WITCHES’ BLOOD VERY BERRY CHILLI JELLY

1 KILO COOKING APPLES

200 GR FRUITS OF THE FOREST

3 PIECES OF DRIED STAR ANISE

1 KILO GRANULATED SUGAR

1 LITRE WATER

4 CHILLIES

JUICE AND SKIN OF ONE LEMON

1. Juice lemon, save the juice for later and put the skin in a large pan with 1 chilli, 3 pieces of dried star anise
2. Chop apples and add to the pan (leave skin, seeds and cores) with 200 gr of fruits of the forest
3. Cover with 1 litre of water
4. Bring to the boil and simmer for 40-50 minutes until the apples are mushy
5. Strain the hot apple/chilli pulp through a jelly bag or muslin – measure the volume of liquid – it should be about a litre.
6. Add to large pan with equal amount of sugar, remaining chillies chopped very finely and lemon juice.
7. Bring to a rolling boil, skim the white frothy film – this ensures that the finished jelly is clear.
8. After around 15 minutes boiling the jelly should cover the back of a spoon, or set if you drop onto a cold plate.
9. Take the mixture off the heat and fill sterilised jars.

Photo by Charlie Perkins