Mrs Duff’s Apple and Chilli Jelly

Well here it is at last!

The long awaited recipe that’s loved by  locals, favoured by friends and requested by relatives….

The versatile preserve, that’s cheap  & easy to make (if you have a good supply of apples) and is both a great accompaniment to food or an ingredient in it’s own right.

Lovely with cheese or ham, great in marinades & glazes, makes super sticky sesame sausages… the list is endless…

I’d like to take the credit for this one – but it was passed to me by Mrs Duff herself, So all credit to her…

Ingredients

Lots of Apples

Water to boil them in

Sugar (500g per 500ml juice)

Chilli flakes to taste

Method

  1. Chop apples into chunks about the size of the thumb from the knuckle to the end, do not peel or core.
  2. Pile into a large pan and cover with water. Bring to the boil and stew until the apple is soft.   Do not let it get too pulpy or it will not set so well.
  3. Strain through a jelly bag (It is probably easier to strain it over night).
  4. To every 500ml of juice add 500g of sugar and 1 teaspoon of chilli flakes.
  5. Bring to the boil and keep at a rolling boil until setting point is reached.
  6. Pot up in sterilized jars.   Enjoy!

Responses

  1. Id love to make some of this…I’ve been contemplating making some chutney esqe stuff and unleashing my inner perfect mother!

    • This is a really easy recipe, use the biggest pan you can find and don’t overboil it to caramelisation!
      It’s great for Christmas with cheeses & cold meats…x

  2. Have just finished a batch of jelly to bring down to the folk in LGC at the end of the month, must admit I do put more chilli in than just 1 tsp though. Next batch is for the Winter Market.

    • We love this recipe Michelle!
      Thanks so much for giving it to me so many years ago… 😉


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