Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Apple, Cider and Chilli Jelly

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Apple, Cider and Chilli Jelly

    Savoury jellies are delicious with cold meats, robust cheeses, pâtés and pies, but make a great snack on hot buttered toast, too.

    • Preparation time: 30 minutes, plus draining
    • Cooking time: 15 minutes, plus cooling
    • Total time: 45 minutes, plus draining and cooling 45 minutes

    Makes: 4 x 215g jars


    • 2kg cooking apples
    • 800ml medium cider
    • Juice of 2 lemons
    • About 700g caster sugar
    • 1-2 tsp dried chilli flakes


    1. Destalk the apples and cut into chunks (no need to peel or core them). Put in a heavy-based pan with the cider and lemon juice. Simmer for 20 minutes or until the apples are very soft and pulpy then tip into a jelly bag (available from John Lewis), or a sieve lined with a clean J-cloth. Leave to drain for several hours.
    2. Discard the pulp, measure the juice and pour into a saucepan. For every 100ml juice, add 100g caster sugar to the pan. Add the chilli flakes. Stir over a gentle heat until the sugar has completely dissolved, then boil for 10-15 minutes.
    3. To test that the jelly is ready, drop 1 tsp of it on a cold plate, leave for 30 seconds, then push your finger through it. The surface should crinkle. If not, boil for a minute or two more, then test again. Pour into warm, sterilised jars and seal.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars