Apple & Chilli Jelly

I have finally got around to making this. I have been sitting on a container of frozen apple juice – harvested autumn 2011 can you believe – that I juiced from a big bag of apples from my brother. Once more I have taken a fairly relaxed but informed approach to the alchemy.

  • 2 litres apple juice
  • 1.5 kg sugar
  • 2 fresh red chillies (jalopeno)
  • 6 home grown bullets (like bird eye chilli)
  • Chilli flakes – 3 tsp
  • 2 cloves garlic
  • 1-2 inch ginger
  • Juice of 1 lemon


Just like making any jam I dissolved the sugar slowly before boiling hard for 30 minutes.  I was worried that the garlic and ginger would burn but that didn’t happen as I skimmed them out after about 15 minutes. I think I might have boiled it too hard though as the colour became very dark at the end (I should really get a jam thermometer).

Too dark?

I let it cool for a bit before adding the fresh chilli at the end (fine dice). I reckon it’ll still be fresh in a year or so, if it lasts.


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