October is prime apple season and orchards up and down the country are harvesting this wonderful fruit. In the UK alone we have developed over 2,500 different varieties of apple and it is officially the nations best loved fruit with brits consuming around 122,000 tonnes a year–that’s enough to fill 325 swimming pools!
One of our chefs recently brought in a bounty of apples to the cooking school, chef Sarah Leary spent her weekend creating jars of apple and chilli jelly ready in-time for national apple day to make the most of this much-loved ingredient. It takes a little patience to prepare, but the cooking is fairly easy and well worth the wait, it will keep for up to 4 months in the fridge so you can make it now and enjoy for months to come, or give away at Christmas! Serve with cheese or spread on top of toasted cheese sandwich.
Nutritionally apples are high in fibre and vitamin C and chillies are an excellent source of vitamins A, B, C and E.
Apple and chilli jelly recipe
Servings – 5 small jars
Preparation time – 1 day
Cooking time – 1hour
1.5kg cooking apples, roughly chopped, we used pink heritage apples (no need to core or peel)
1kg jam sugar (approx)
6 tbsp cider vinegar
2 tsp chilli flakes
- Put the chopped apples into a large pan and add 1 litre of water.
- Bring the pan slowly to the boil then reduce the heat to low and cook for about 40 minutes or until the apples are mushy and break up when pressed against the side of the pan with a wooden spoon.
- Pour the contents of the pan into a muslin or jelly bag and suspend over a bowl for at least 5 hours or overnight. Do not be tempted to squeeze the bag or it will make the jelly cloudy.
- The next day measure the juice into a preserving pan, for every 500mls of juice add 400g sugar.
- Dissolve the sugar slowly over a low heat, agitating it gently now and again with the handle of a wooden spoon.
- Whilst the sugar is melting place 2 saucers in the freezer.
- Once the sugar has dissolved add in the vinegar and chilli flakes and stir to combine.
- Bring the mixture to the boil and cook at a steady boil for 35-40 minutes. Spoon off any scum that appears on the surface.
- To check if the mixture has reached setting point take it off the heat and drop ½ tsp of the jelly onto a cold saucer. Leave for a minute or so then push the jelly with your fingertip. If it wrinkles setting point has been reached. If not keep boiling the jelly in increments of 2 minutes until setting point has been achieved.
- Remove from the heat and spoon off any scum that may have risen to the surface.
- Let the jelly stand for 10 minutes and then pour into sterilised jars and seal.
- Set the jelly aside for a couple of days and then enjoy with sharp cheese, hot or cold roast meats or spread on top of cheese on toast.
- The jelly will store unopened for 6 months. Once opened keep in the fridge and use within 4 weeks.
See more of our blogs and recipes about apples:
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.