INGREDIENTS

1Kg JAZZ™ Apples –Roughly chopped – no need to peel or core

2 whole lemons – roughly cut into about 1/8ths

Good Handful of fresh mint leaves – washed

90ml Cider Vinegar

Approx 750g Caster Sugar

4 Jalapeno chillies –Deseeded and cut into fine strips

¼ – ½ hot ring of fire chilli –cut into fine rings

Water

 

METHOD

Place the JAZZ™ apples, lemons and mint leaves in a large heavy stainless steel saucepan and add just enough water to cover them. Bring to the boil then reduce the heat and simmer, covered, until the apples are very soft. Add the vinegar and bring back to the boil for a few minutes or so.

 

Line a suitable large jug or bowl with a muslin cloth and pour in the fruity contents of the saucepan. Tie up and suspend the muslin so that the contents can strain in to the jug. This is normally left to happen overnight. It is important to resist the temptation to squeeze the muslin as this will make the resultant jelly cloudy!

 

Pour the strained juice into a measuring jug and record the volume of liquid. Return this liquid to a clean heavy based pan and add to it about 400g of sugar for every 500ml of juice.

 

Reheat gently, stirring to completely dissolve the sugar. Add the chillies and increase the heat. Boil rapidly for about 15 –20 minutes. I use a jam thermometer to check that the mixture has reached its setting point.

For this jelly that is 104c. Once it reaches this temperature it will set as it cools.

 

Remove from the heat and allow to cool for about 20 minutes. Before pouring into sterilised jars give the mixture a stir to ensure the chillies and evenly spread throughout the mixture. Seal when still hot and leave to cool. This jelly will keep in a sealed jar for at least a year.

 

Serve with cheese or cold meats or use as a wonderful glaze for a joint of roast pork.