It’s that time of year when my love/hate relationship with my apple tree definitely swings towards hate. Why? Because it has so many **** apples! Despite pleading emails to the whole neighbourhood to come and help themselves, the only ones who are really excited are the wasps and I am definitely NOT excited about them.
So, I decided to make my world famous (well in my road, anyway!) chilli jelly. This jelly lasts for ages and is wonderful on top of cream cheese as a dip, or used as a glaze on chicken or pork, or simply served on the side of anything that requires a bit of zing.
Now you can just go out and buy the apple juice if you like, or just use cider, but because of my plethora of apples, I did it the hard way. At this stage you don’t have to worry about weighing anything, so I chopped up the apples, added 6 chopped up lemons for a bit of extra pectin, a bit of root ginger, because I had some left in the fridge and placed them in a large saucepan.
I added half and half vinegar and cider until they were just covered and simmered them on low for about an hour or until they have gone satisfyingly pulpy.
The Bombay Boys 