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Chilli and Apple Jelly


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Ingredients

4 jar(s)

Chilli and Apple Jelly

  • 600 g granny smith apples, quartered
  • 700 g water
  • 300 g apple cider vinegar
  • 6 long red chillies, stalks removed, roughly chopped
  • 3 bird's eye chillies, deseeded, stalks removed
  • 800 g sugar
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Recipe's preparation

  1. Place apples, water, vinegar, five of the long red chillies and one bird's eye chilli into mixing bowl and cook 45 min/100°C/speed 1.

  2. Strain through muslin cloth or a nut bag into a large jug, retaining only the liquid component.

  3. Place remaining long red chilli and remaining bird's eye chillies into a clean, dry mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

  4. Add reserved liquid and sugar and cook 15 min/Varoma/speed soft withMC removed and basket on mixing bowl lid.

  5. Cook for a further 1 hour/Varoma/speed soft with MC removed and basket on mixing bowl lid.

  6. Pour jelly into jars and allow to set outside of the refrigerator. Once set store in the refrigerator.

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Accessories you need

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Tip

This versatile jelly is an ideal edible gift for friends and family. It's great as an addition to cheese platters or in sandwiches with cold meats, cheeses or roasted vegetables. You can also use it to add spice and texture to marinades or sauces or on the side of your favourite meat. How hot this jelly is depends on the strength of your chillies, which can vary significantly depending on where they are from and when they are picked. The chilli heat of the jelly will intensify as it cooks, so taste as you go and alter to your preference. If you prefer a less sweet version, reduce the sugar content to 600g and follow recipe as above. The chilli and vinegar in this recipe create strong vapours while cooking. It is recommended that the cooking area is well-ventilated by opening a window or turning on an extraction fan.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I love this recipe, but I

    Submitted by ArwensThermoPics on 29. April 2014 - 08:23.

    I love this recipe, but I just noticed it may need less water like about 300g of water in total?

    You can use some lemon in it as well for the pectin to help it set, also try cooking for a bit longer & do the jam setting test - put a saucer into the freezer & place some jelly on it to see if it sets.

    1 more thing the first time I made it, it was runny but then after it had sat for a couple of months it thickened up. Great to use as a dipping sauce for wontons!!

    Cooking from scratch  www.arwensthermopics.com

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  • Delicious.  This was a hit at

    Submitted by chefdujour on 6. January 2014 - 19:01.

    Delicious.  This was a hit at family Christmas.  

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  • OK I am just making this

    Submitted by RenaissanceBombshell on 19. December 2013 - 00:37.

    OK I am just making this again.

     

    I'm glad to see that I'm not the only one for whom it didn't set.  The first time I made it I ended up using jamsetta to rescue it, because I'd left out the cores.  This time, I left in the cores, but still my jelly wouldn't set on its own so I've used jamsetta, plus an extra hour or so!!!

     

    Still, it is HEAVENLY.  I love hot hot chilli.  This has a nice heat, and the flavour of chilli, but doesn't blow your head off.  It's absolutely beautiful.  But don't do it when you're pressed for time and have some jamsetta on hand just in case!

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  • Hi Londees, as we haven't

    Submitted by Thermomix in Australia on 29. April 2013 - 16:57.

    Hi Londees, as we haven't tried this method we can't gurantee the preservation will work. The sugar does act as a preservative. If you have space in the fridge we'd still recommend keeping it in there.

    Thermomix Head Office

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  • I love this recipe! If I was

    Submitted by Londees on 27. April 2013 - 15:58.

    I love this recipe! If I was to put the jelly in steralised jars and seal correctly can this be stored in the pantry?

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  • Made this on Saturday for a

    Submitted by Biccichic on 9. April 2013 - 10:39.

    Made this on Saturday for a dinner party that evening.  Was a huge success.  Mild chilli taste so suited those guests who didin't like hot and spicy.  Will def make again  tmrc_emoticons.)

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  • 700g sugar and too sweet.  6

    Submitted by Andrea Harris on 8. April 2013 - 18:48.

    700g sugar and too sweet.  6 large chillies and 3 Birdseye and not fiery enough.  Mine did not set either.

     

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  • I made this tonight, I also

    Submitted by trudiethermos on 13. March 2013 - 01:44.

    I made this tonight, I also left the seeds and core out, mine set and tastetesting it is delicious.  Thank you for this recipe I will be making this often tmrc_emoticons.)

     

    Live, Love, Laugh and Eat tmrc_emoticons.)

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  • Mine didn't set!  I think it

    Submitted by RenaissanceBombshell on 10. March 2013 - 12:34.

    Mine didn't set!  I think it is because I cored the apples so no seeds were in the mix.  Is this theory correct?  I rescued it with some Jamsetta and it's absolutely awesome now.  Yum yum.

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