Apple jellies are super easy to make. I looked it up online and there is pretty much just one recipe repeated again and again. Which essentially boils down to:
Take some apples – eaters, cookers, crab apples, whichever you like – chop them roughly, including peel and cores but discarding bad parts.
Combine the apples with anything flavourful you like, I used chilli and ginger, other recipes suggested Rowan berries, rosehips and cranberries.
Cover the whole lot with water and boil until pulpy
Strain the pulpy mix through a fine muslin overnight
Combine the strained juice at a 1:1 volume ratio with white sugar
Boil, them simmer, skimming foam as necessary, at this stage you will see the mixture change from cloudy to clear
Chill a spoon in the freezer, when the jelly is ready a small portion of it will set on the spoon. If it doesn’t set, boil for longer, I had to reduce my mixture by almost half in volume before it was the right consistency. At this point I stirred in some finely chopped chilli so that the pieces would float in the jelly.
Pour into sterilised jars (click to find out how – I used the oven method), screw on lids and leave to set. As the jelly cools you’ll hear popping noises as the lids depress.
And you’re done 🙂
On another note, I found an adorable covering for my chutney jar lids – some adorable Christmas tartan tape they’re selling in Wilkinsons. How cute is that?!?
Now I just need some adorable lables and I’m done 🙂