Friday, November 16, 2012

Apple and Chilli Jelly




It sounds wrong: apple and chilli jelly, but the sweetness of a rotund, juicy, apple jelly spiked with a spine-tingling, hot chilli edge is just, pour moi, the perfect pairing with cheese.

I am currently in the throes of a love affair with Ossau Iraty a French Sheep's milk cheese that is delicate and nutty and sings high and long when saddled with this particular chilli jelly - which is akin to a sweet chilli jam but far, far more sophisticated.

Where would I be without my trusty jelly-making kit, a pan, a muslin and a wheelbarrow load of local Somerset Apples?








Apple & Chilli Jelly

2kg chopped local organic apples - core, peel and all
1lb of soft brown Demerara sugar
1.2 litres water
6-8 dried red chillies pounded to tiny shreds, include the seeds


Method

Slowly cook the apples in a pan with the water until the fruit is soft and mushy. Arrange your jelly stand and very carefully tip the hot fruit mush into the bag.

Leave to drip, into a container, overnight.

Measure the liquid, for every 500ml use 450g of brown sugar. Pour into pan - add your chilli, more or less to your taste. Bring to the boil, stirring the contents - when the sugar has melted bring to a rolling boil for a good ten minutes.

When the jelly has hit setting point - use the wrinkle test - immediately decant into hot sterilised jars - leave to cool.

Enjoy this beautiful, delicate but piquant jelly with your cheese board - baby.


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