I am currently in the throes of a love affair with Ossau Iraty a French Sheep’s milk cheese that is delicate and nutty and sings high and long when saddled with this particular chilli jelly – which is akin to a sweet chilli jam but far, far more sophisticated.
Where would I be without my trusty jelly-making kit, a pan, a muslin and a wheelbarrow load of local Somerset Apples?
Apple & Chilli Jelly
2kg chopped local organic apples – core, peel and all
1lb of soft brown Demerara sugar
1.2 litres water
6-8 dried red chillies pounded to tiny shreds, include the seeds
Slowly cook the apples in a pan with the water until the fruit is soft and mushy. Arrange your jelly stand and very carefully tip the hot fruit mush into the bag.
Leave to drip, into a container, overnight.
Measure the liquid, for every 500ml use 450g of brown sugar. Pour into pan – add your chilli, more or less to your taste. Bring to the boil, stirring the contents – when the sugar has melted bring to a rolling boil for a good ten minutes.
When the jelly has hit setting point – use the wrinkle test – immediately decant into hot sterilised jars – leave to cool.
Enjoy this beautiful, delicate but piquant jelly with your cheese board – baby.