Method

• Cut the apples up, including the skin and seeds and put into a large heavy based pot, pour over enough water to cover the apples
• Bring to the boil and simmer for 30-40 minutes or until they are completely stewed down
• Then mash them with a potato masher
• Place a sieve over a large bowl and tip the apples into a muslin bag over the sieve and let it drip through naturally overnight
• Don't squeeze the mix at all as it will cloud your jelly
• Measure out the juice, 450 gm of sugar per 600ml of juice
• Using a clean pot pour in the juice and bring to the boil, add lemon juice and the sugar
• Keep boiling until the sugar has dissolved then reduce the heat to a simmer, stirring occasionally for 20-30 minutes
• Once the jelly starts to set on the back of a cold spoon, it is ready to put the chilli and rosemary through
• Put the jelly into hot sterilized jars and sealing them
• To sterilize the jars, I turn the oven onto 100C
• and pop them in with the lids
• I put in a pot of water and bring to the boil
• Store the jelly in a dry dark place until you are ready to eat and refrigerate after opening
• Serve jelly on burgers, with cheese and crackers or as a spread
• Suggested cheese pairing: Benmore Brie (Whitestone Cheese)