Kitchen: Fatalii Chilli Jelly

Our neighbour's father (or possibly uncle) has apple orchards as well as vineyards in Madiran, and as a consequence we are often donated boxes, crates and bags of apples. This year they were a mixture of varieties but were almost all eye-wateringly tart and only really suitable for, well, tarts.

A few disintegrate on cooking like the good old Bramley Apple which I miss from the UK, but most hold their shape really well and are perfect in pies and tarts.  I now have quite a few stashed in the freezer for the future.

And still the apples kept coming!

I had too many of  these to just turn into future puddings so decided to make an apple jelly.  But not just any apple jelly, but one flavoured with my favourite fatalii chilli.  I may have mentioned elsewhere in this blog how much I love the almost citrus rich fruity flavour of these little rockets.

Making apple jelly is easy, and the flavouring can be almost any herb or spice you fancy.  In the past we've had lemon balm, cinnamon, juniper, basil and even star anise, although you had to be very careful what you were pairing that one with!

Chop the washed apples, remove any bad bits and then chuck the prepared fruit, peel and core and all, along with the whole chillies into a preserving pan with just enough water to cover, and then bring to the boil.  The amount of chilli used depends entirely on taste.  Too mild, and you can add more during the next phase,  too hot and you cannot take it out, other than by increasing the quantity of apple!  

Simmer the fruit until it is all soft and pulpy.

Stir from time to time to make sure it isn't catching on the bottom and when done (and cooled a little) tip into a clean muslin bag.  I used a pillowcase before I invested in a muslin, which worked fine but was harder to get clean afterwards.  Last thing you want is finding  bit of sticky apple peel in your hair in the middle of the night!

The bag must now be hung up somewhere where it can drip into a bowl, preferably overnight.  I use a chair an a butcher's hook/wooden block set up.

The next day, measure out the amount of juice and return it to the clean preserving pan.  You will need 450g sugar for every 600ml of juice.  Put the sugar into the pan and slowly bring it to the boil, stirring to ensure all the sugar is dissolved.  You can test for heat at this stage and add more chillies in a little muslin bag or spice ball.  

Bring to a rapid boil and then boil hard until setting point is reached.  Stir from time to time to stop the bottom from burning.  When setting point is reached, remove the spice bag if using and pot into sterile warmed jars as usual.

I have used small jars so that I can give more of it away.  And in case it is just too hot!  Will be fantastic with cold left over roast goose this Christmas.