Colin Meagan's Chilli Jelly

(Good with cold meats and sausages) Makes about two jars worth

Ingredients

	1 lb cooking apples
	1 lb plums
	1 1/2 pint water
	3 fl oz apple cider vinegar
	Roughly 1 lb sugar per pint of juice
	4 oz (or to taste), per pint of juice, of deseeded and finely chopped chillies 

Method

• Roughly chop apples. Put in large pan with plums and water.
• Bring to boil, cover and simmer for one hour.
• Then, add 3 fl oz apple cider vinegar and boil for 5 minutes.
• Strain juice off through a jelly bag until all juice filters through. Do not squeeze the jelly bag!
• Put the juice in a clean pan and gently heat whilst adding the sugar, ensuring that the sugar doesn't burn.
• When all the sugar has dissolved, boil vigorously until setting point is reached. This can be ascertained with the use of a jam thermometer. Let's say about 104.5° C for a medium consistency.
• Allow to cool and stir in the chillies when you're sure that the jelly is stiff enough to stop them floating straight to the top!
• Pour into warmed, sterilised, jars.

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Author: Martyn Arnold

Last modified: October 1997