Homemade Apple and Red Chili Jelly
This sweet and spicy apple jelly is a brilliant homemade condiment that pairs beautifully with cold sandwiches, charcuterie boards, and aged cheeses. Fresh apples and red chili peppers create a bold balance of sweetness and heat that store-bought versions can never match. Simple to make, it keeps for weeks in a sterilized jar.
🛒 Ingredients
8 servings
- 2.2 lbs (1 kg) fresh apples, cored and diced (Granny Smith or Gala)
- 2 cups (500 ml) water
- 1½ cups (300 g) granulated sugar
- 6 fresh red chili peppers
- Juice of 1 lemon
- ¼ teaspoon fine salt
- 1 tablespoon apple cider vinegar
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Directions
- 1
Core and chop the apples into rough chunks. Place in a large saucepan with the water and cook over medium heat for 45 minutes until very soft.
- 2
Let cool completely, then strain through a fine-mesh sieve or cheesecloth, pressing firmly on the pulp to extract as much liquid as possible.
- 3
Transfer the liquid to a blender with the chili peppers (seeded for mild, whole for extra heat), sugar, lemon juice, salt, and vinegar. Blend for 30 seconds.
- 4
Pour into a clean saucepan and simmer over low heat, stirring occasionally, until the mixture reduces by half and coats the back of a spoon (20–30 minutes).
- 5
Sterilize a glass jar by boiling it for 5 minutes. Fill with hot jelly, seal tightly, and invert until fully cooled.
- 6
Serve alongside cold sandwiches, crackers with cream cheese, or a charcuterie platter.
💡 Chef's Tip
Test the set by placing a small drop on a chilled plate — if it wrinkles when nudged, it is ready. Wear gloves when handling chilies and adjust quantity to taste.
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