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Rachel's Chilli and Apple Jelly



4 jar(s)

Chilli and Apple Jelly

  • 600 g granny smith apples, quartered or crab apples
  • 300 g water
  • 300 g apple cider vinegar
  • 15 Chillies, or to taste
  • 800 g sugar
  • 1 lemon, flesh only

Recipe's preparation

    Chilli & Apple Jelly
  1. Place apples, water, lemon, vinegar, & half of the chillies 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 chillis 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 or varoma on mixing bowl lid.

  5. Cook for a further 1 hour/Varoma/speed soft with MC removed and basket or varoama 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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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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  • Excellent recipe! I used 600 gm sugar, it boiled...

    Submitted by shellysharma on 25. April 2020 - 21:07.

    Excellent recipe! I used 600 gm sugar, it boiled over but well worth the effort. Discarded the pulp as it hardly had any flavour left

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  • Tastes amazing but I would

    Submitted by allykatblue on 22. May 2016 - 08:37.

    Tastes amazing but I would recommend 100 not varoma temp, mine bubbked over and every where. but I also had to cook it a bit longer, I made some fruit leathers from the pulp, tastes great!

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  • If you don't want to waste

    Submitted by allykatblue on 20. May 2016 - 13:19.

    If you don't want to waste fruit after straining try blitzing and then make fruit leather. dry in a dehydrator, oven on lowest heat or sun dry you can even use the cores and peels or make fruit scrap vinegar, cover with water, after a week strain, then allow to ferment for another few weeks. I will be trying this out and will comment here to tell you if it was tasty!

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  • Absolutely awesome. Will

    Submitted by ScottTas on 14. May 2015 - 18:41.

    Absolutely awesome. Will definitely make this again. Add biscuit and brie and you'll think you're a kitchen god tmrc_emoticons.)

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  • This turned out perfectly and

    Submitted by Peacock's Kitchen on 20. December 2014 - 14:01.

    This turned out perfectly and was loved by all.  It set really well.  Thanks for sharing.

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  • Very delicious. I did make a

    Submitted by hellie on 30. November 2014 - 20:57.

    Very delicious. I did make a few changes as I couldnt bear to throw the fruit out after cooking, so I turned it into jam. I only used about 500gms of raw sugar; and I'm pleased that I did. The final deep red rich colour was amazing too. If you don't want the skins in after the first cook, then simply peel the apples or blitz it all up.

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  • This is amazing.  Really

    Submitted by Callie on 3. May 2014 - 20:54.

    This is amazing.  Really delicious and so easy to make.  Set really well but not as clear as picture as I used raw sugar and perhaps squeezed the apple too hard to extract as much juice as possible.  It also bubble up out and onto the lid but diddnt bubble over completely.  

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