How to make hot crab apple and chilli jelly
- 600g Crab apples
- 35g Chillies
- 1l Water
- 1 Lemon, juiced
- 500g Caster sugar
- STEP 1
Put the chopped apples, chillies, lemon juice and water in a heavy-bottomed pan. Bring to the boil and simmer for about 30 minutes, until the apples become pulpy.
- STEP 2
Strain through a jelly bag or muslin square overnight. Don't be tempted to squeeze the pulp - this would make your jelly cloudy.
- STEP 3
Measure the juice into a pan. For every 500ml of juice add 300g of caster sugar. Bring slowly to the boil, stirring to dissolve the sugar. Keep a rolling boil going for 10-15 minutes until setting point has been reached.
- STEP 4
Cool slightly, skim away any scum that forms on top of your jelly, pour into sterilised jars and seal tightly with screw-top lids.