This is a delicious condiment, perfect with anything from battered prawns to grilled Halloumi, celery sticks to cream cheese (or both together!) and extremely beautiful.
4 red peppers
3 cooking apples, roughly chopped
granulated sugar
360ml distilled white vinegar
fresh chillies
Remove the seeds and pith from the peppers and chop into chunks.
Place along with the apples in a large non-aluminium pan and cover with water. If you want your jelly hot and fiery, add a couple of chillies chopped into small pieces.
Bring to the boil and simmer until the apple is soft and pulpy.
Strain through a muslin for a few hours or overnight.
Add the vinegar and measure how much liquid there is. For every pint of liquid, add 1lb/450g sugar and stir in some very finely chopped fresh chilli (to taste).
Bring to the boil and boil until setting point is reached. (Absolutely do not let it overboil as it is ridiculously sticky and a nightmare to wipe off a hot cooker!) You can do this with a jam thermometer which will tell you when it's ready, or use this alternative and much funner test:
Place a saucer in the freezer, every now and then drop a spoonful of the jelly onto the plate and return to the freezer for a few minutes until cold. The jelly is ready when pushing your finger through it makes little wrinkles.
Have your jam jars sterilised and ready (see HERE for instructions!). Pour the jelly into the hot jars, wipe the edges carefully and screw the lids on.
Leave to cool before labelling and store in a cool dark place. (It will keep for years!)
The perfect set!
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