Lemongrass, Ginger and Chilli Jelly

Lemongrass, Ginger & Chilli Jelly

A delicious aromatic jelly which is perfect with vegetable and fish dishes.  We use it to liven up  vegetable kebabs.  You can make it as hot as you like.  We've made it with Cayennes right up to Scotch Bonnets.
Personally we wouldn't recommend using Naga chillies as this will kill of some of the more delicate flavours.
Lemongrass jelly

Ingredients : 
  • 2 lemon grass stalks
  • 1.5 litres water
  • 1.5kg lemons
  • 50g root ginger
  • 5 garden mint leaves
  • 500g granulated sugar
  • 3 red chillies (heat to your taste, we recommend Cayennes for this jelly)

To prepare

1) Wash and chop the lemons into small pieces
2) Peel and thinly slice the ginger.  Wash and dice the mint
3) Cut the chillies in half, remove the seeds and dice finely.
4) Using the end of a rolling pin, bruise the lemongrass and then chop roughly.
5) In a preserving pan, put in the water then add the lemons, chillies, lemongrass and ginger.
6) Bring to the boil and then reduce the heat, cover and simmer for 1 hour until the lemons are pulpy
7) Pour the fruit and juices into a sterilised jelly-bag and suspend over a large bowl. 
8) Leave to drain for about 2 hours or until the juice stops dripping.
9) Measure the juice into a preserving pan. Add 450g sugar to each 600ml/pint of juice.
10) Heat the mixture on a low heat, stirring occasionally until the sugar has dissolved. 
11) Boil rapidly for 10 minutes until the jelly reaches setting point.
12) Remove any scum off the surface and pour into warm, sterilised jars. Cover and seal. 
13) Store in a cool, dark place for about 2 week before opening, to allow the flavours time to mature.