I love this jelly its sweet and sticky and got a lovely kick. You of course can do more/less Garlic and chillies to your own taste.
Ingredients
Using a food processor whizz up the garlic and chillies to a paste. No need to peel the garlic or de-seed the chillies
Transfer the paste to a large/preserving pan with the apples and 1 litre of water.
Bring to the boil cover and simmer for 40 minutes until all the ingredients are very soft.
Spoon mixture into a jelly bag and leave overnight to drip.
Next day put the liquid, Vinegar,salt and sugar in a clean pan.
Stir over low heat to dissolve the sugar. Increase the heat and cook at full rolling boil for about 10 mins until setting point is reached. Can take a bit longer depending on the apples and pectin levels. One batch is never the same I find.
I keep a saucer in the freezer and put a few drops onto it, poke it with my finger and when it ripples its ready to pot.
Pour into hot sterilised jars and you are done.
It doesn't have a great colour granted but its nice stuff anyway.
Ingredients
- 2 Heads of fresh Garlic
- 12 super chillies
- 5 Scotch bonnets
- 1kg Cooking apples roughly chopped
- 2 Tbsp White wine vinegar
- 450g white granulated sugar
- 1 Tsp of sea salt
Transfer the paste to a large/preserving pan with the apples and 1 litre of water.
Bring to the boil cover and simmer for 40 minutes until all the ingredients are very soft.
Spoon mixture into a jelly bag and leave overnight to drip.
Next day put the liquid, Vinegar,salt and sugar in a clean pan.
Stir over low heat to dissolve the sugar. Increase the heat and cook at full rolling boil for about 10 mins until setting point is reached. Can take a bit longer depending on the apples and pectin levels. One batch is never the same I find.
I keep a saucer in the freezer and put a few drops onto it, poke it with my finger and when it ripples its ready to pot.
Pour into hot sterilised jars and you are done.
It doesn't have a great colour granted but its nice stuff anyway.
