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    Apple, Cider and Chilli Jelly

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    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.

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