Cider Chilli Jelly

A wonderful spicy jelly with a rich, warming flavour - great on cold days. Great in a chunky sandwich with some proper bread and mature cheddar cheese.

Ingredients : 
  • 1kg cooking apples
  • 1 litre sweet cider  
  • 1 orange
  • 1 cinnamon stick
  • 6 whole cloves
  • 150ml water
  • 1kg granulated sugar
  • 3-4 red chillies (We recommend using Cayenne pods for this one)

To prepare : 

1) Slice the orange and squeeze out the juice into a large pan.  Add the pips and zest.
2) Decore the apples and then chop roughly.
3) Finely dice and deseed the chillies. Crush the cloves.
4) Add the apples, cider, cinnamon stick, chillies and cloves to the pan. Bring to the boil and then cover and simmer for an hour.
5) Leave to cool slightly and then pour into a jelly bag and suspend over a bowl and leave to drain overnight. "Encourage" the remaining juices into the bowl by gently squeezing the bag.
6) Measure the strained juice into a preserving pan and add 450g sugar for every 600ml of juice. 
7) Gently heat the mixture until the sugar has dissolved.
8) Increase the heat and boil for 10 minutes until the jelly reaches setting point.
9) Remove from the heat.  Use a slotted spoon to skim any scum off the surface and then ladle the mixture into warm sterilised jars.  Seal and leave for a week before eating.

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