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Chili apple jelly

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Ingredients for 1 servings:

  • 750 ml apple juice
  • 500 g gelling sugar 2:1, organic
  • 1 tsp, heaped citric acid
  • 1 large chili pepper(s), e.g. Jumbo Pepper “Amboy”

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Chop the chili pepper into very small pieces. (If you like it hotter, keep the seeds; otherwise, remove them.) Pour the apple juice into a large saucepan, add the gelling sugar, citric acid, and finely chopped chili, and bring to a boil while stirring. After 4 minutes, test for settling. Let the jelly boil for another minute while stirring, then pour into clean, previously hot-washed jars. Immediately seal tightly and turn upside down until cool. This yields approximately 5 jars of 220 ml each.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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