Apple Chilli & Sage Jelly
Apart from the buttery hint of sage and sneaky tickle of chilli, this is a gentle unrushed concoction. A slightly looser set than, say, a shop-bought jelly, it has that delicate jewel-like wobble from spoon to plate. Take your time. Don't rush. This is a hypnotically peaceful project, not something to do when you haven't really got the time. Perfect for a rainy weekend.
Don't just eat this with meat, try it with a good strong Cheddar or a ripe and oozing Brie. Try adding a spoonful to soups and stews, or to bring a little something extra to Sunday Roast gravy. Failing that, you can just eat it on toast!
Don't just eat this with meat, try it with a good strong Cheddar or a ripe and oozing Brie. Try adding a spoonful to soups and stews, or to bring a little something extra to Sunday Roast gravy. Failing that, you can just eat it on toast!
before you start
I used common-or-garden English garden windfalls and early ripening Discovery (my absolute favourite apple). About 70% cooking + 30% sweeter/eating apples is a good mix, giving you all the pectin you need for the jelly to set, along with a slightly more apple-y flavour. The amounts in this recipe usually yield about 1.5 to 2 pints of liquid (about 2lbs of finished product).
If you want even more of an apple taste you can substitute half the water for good quality (yes, this is important, or really don't bother) apple juice/still cider, but remember- you'll need less sugar - experiment! Jam and Jelly sets because of the pectin in the fruit. Apples are just brimming with the stuff, so in theory, if you boil the juice and sugar for long enough there's no way it won't set! - But, as our trusty Heinz cream of tomato soup label wisely warns us: "Boiling may impair flavour". However, don't expect a strong apple taste: it is really just a base for whatever flavours you add.
Don't bother using a silly jelly bag stand - getting it to stand up is like throwing Bambi on ice and it takes up too much space anyway. Simply hang a butcher's 'S' hook from one of your kitchen cupboard knobs and then suspend the bag from that. This step alone saves you about 2hrs of sweaty frustration.
If you want even more of an apple taste you can substitute half the water for good quality (yes, this is important, or really don't bother) apple juice/still cider, but remember- you'll need less sugar - experiment! Jam and Jelly sets because of the pectin in the fruit. Apples are just brimming with the stuff, so in theory, if you boil the juice and sugar for long enough there's no way it won't set! - But, as our trusty Heinz cream of tomato soup label wisely warns us: "Boiling may impair flavour". However, don't expect a strong apple taste: it is really just a base for whatever flavours you add.
Don't bother using a silly jelly bag stand - getting it to stand up is like throwing Bambi on ice and it takes up too much space anyway. Simply hang a butcher's 'S' hook from one of your kitchen cupboard knobs and then suspend the bag from that. This step alone saves you about 2hrs of sweaty frustration.
- If in doubt make in small batches (like this) - don't be tempted to just double up the recipe - the more liquid/fruit you have, the harder it is to get a good/satisfactory set.
- If you want your jelly or jam to be a little less sweet, use Jam sugar with added pectin, or add a tbsp of liquid pectin when boiling. I prefer to do this than add more lemon; it keeps the true apple-sharpness without adding an unwanted twist of citrus ...
- Wash and then sterilise your jars in the oven on a low setting for 15 mins or so. You only need to use wax discs if you are using cellophane tops. If you have screw on lids you can leave them off - but there's no harm in using them, it does make it more airtight.
- To get the chillli flakes suspended in your jelly, give it a quick stir before screwing the lids on, otherwise it all floats to the top.
- If you really can't get your head around the whole rolling boil thing, have a look HERE at some quick video shots of the difference between a boil and the start of a rolling boil.
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day two
ingredients:
You can throw away the apple pulp from your jelly bag, or you can use it to make apple sauce later. (Recipe here) Put your saucers in the fridge. You need two so that if you forget to put one back, you still have something cold to test with. Strain the juice (to get rid of the grubby bits of sage and chilli) into your pan, adding the sugar and lemon juice. Heat very gently, stirring until all the sugar is dissolved, drop in the sage stalks, and more chilli flakes if required (they look lovely floating in the jelly) and then bring slowly to the boil, stirring occasionally. This next bit depends entirely on the interaction of fruit and the sugar - you need to reach a "rolling boil" before you can get to a setting point. If, when you stir the froth to one side, the contents of the pan are milky, then this is probably still just boiling. Once the contents are transparent and more syrupy under the froth, then you have arrived at setting point Nirvana. Adding a knob of butter helps to reduce the scummy froth, but it can be left out if dairy is an issue. Just skim the froth off with a slotted spoon. Don't forget to take your jam jars out of the oven! To further test for setting point, take one of the saucers out of the fridge and spoon some of your liquid onto it. Put back in the fridge for 1 minute or so and then test by pushing your finger into the dollop. If the surface wrinkles, it is ready. Recipes always say things like "Once you have achieved a rolling boil, continue for a further 3 minutes and then test for setting point". I've never bothered with timing this. The more practice you have the easier it is to 'feel' when the moment to stop is right. In my experience, by the time the dollop wrinkles it's already a little too set, so look at the consistency of the liquid in and around the sides of the pan too. If the last few drips from the spoon are stickier and drop in a string, you're probably there. Remove from heat, hoik out the limp sage, and leave to cool slightly before spooning into sterilised jam jars. Screw on the lids, wipe the jars and leave to cool. DON'T WORRY if it is still sloppy in the jar, it sets properly as it cools. If you have a total disaster apparently you can always boil it all up again, but I've never had to do this, so can't guarantee it works! |