• Recipe Book

Recipes tagged with: preserves

Hot Chilli and Apple Jelly

Hot Chilli and Apple Jelly

Make this jelly as hot as you like by adding more crushed chillies or leaving the whole dried chillies to simmer for longer when cooking. Ancho chillies add mild heat and sweetness while the chipotle adds deep smokey heat. Use whole fresh chillies if you prefer. Eat with barbecued meat (great as a glaze on pork or chicken) also delicious with cream cheese and crackers. The recipe makes about 3 standard size jam jars (378ml/1lb)

  • Time: 20 minutes then overnight to drip through a jelly bag. Final boiling about 15 minutes.
  • Complexity: medium

Quince Jelly

Quince Jelly

Quinces are high in pectin so this jelly sets easily. Sometimes I add a little rose water to make an extra fragrant Middle Eastern style jelly.

  • Time: 1hr to prepare and stew the fruit. Overnight straining and then 10/15 minutes to boil.
  • Complexity: easy

Redcurrant Jelly

Redcurrant Jelly

Redcurrant jelly is traditionally served with roast lamb. I like it spread on toast for breakfast and also use it to glaze fruit tarts and flans, or dolloped onto some natural yoghurt for breakfast. To make a firmer and stronger flavoured jelly do not use the water but you must watch the redcurrants carefully and stir to prevent them from catching on the bottom of the pan.

  • Time: 10 minutes then overnight to strain through a jelly bag then a further 15/20 minutes
  • Complexity: medium