Wild Apple and Chilli Jelly

Ingredients:

1.8kg crab or wilding apples or cooking apples
1.2l water
stick of cinnamon
4 cloves
6 strips lemon peel, thinly pared
6 cayenne chillies, halved, de-seeded and very finely chopped
375g sugar per 500ml juice

Method:

Wash the apples and wipe dry then cut into quarters (you don't have to core or remove the skin). Add the fruit to a pan along with the water, cinnamon, cloves, chillies and lemon peel (tie these in a piece of muslin to make them easier to remove). Bring to a simmer and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night.

The following day measure the volume of juice and heat in a pan. Add 375g of sugar per 500ml of liquid and stir until all the sugar has dissolved. Bring the syrup to a boil and continue boiling rapidly for 10 minutes.

Test for setting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C. Seal securely and store.