- TM 31
Ingredients
Chilli and Apple Jelly
- 600 g granny smith apples, quartered
- 700 g water
- 300 g apple cider vinegar
- 6 long red chillies, stalks removed, roughly chopped
- 3 bird's eye chillies, deseeded, stalks removed
- 800 g sugar
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place apples, water, vinegar, five of the long red chillies and one bird's eye chilli into mixing bowl and cook 45 min/100°C/speed 1.
Strain through muslin cloth or a nut bag into a large jug, retaining only the liquid component.
Place remaining long red chilli and remaining bird's eye chillies into a clean, dry mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add reserved liquid and sugar and cook 15 min/Varoma/speed soft withMC removed and basket on mixing bowl lid.
Cook for a further 1 hour/Varoma/speed soft with MC removed and basket on mixing bowl lid.
Pour jelly into jars and allow to set outside of the refrigerator. Once set store in the refrigerator.
Tip
This versatile jelly is an ideal edible gift for friends and family. It's great as an addition to cheese platters or in sandwiches with cold meats, cheeses or roasted vegetables. You can also use it to add spice and texture to marinades or sauces or on the side of your favourite meat. How hot this jelly is depends on the strength of your chillies, which can vary significantly depending on where they are from and when they are picked. The chilli heat of the jelly will intensify as it cooks, so taste as you go and alter to your preference. If you prefer a less sweet version, reduce the sugar content to 600g and follow recipe as above. The chilli and vinegar in this recipe create strong vapours while cooking. It is recommended that the cooking area is well-ventilated by opening a window or turning on an extraction fan.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Comments
Krazeegirl: Hi, we are excited you love the flavour. If you would like it a little thicker, extend the cooking time to 20-15 min (instead of 15 min) or to test the setting point of your jam place a small plate into the freezer (5-10 minutes). Place 1 teaspoon jam onto the chilled plate. When jam is cool, push it with your finger. If the jam wrinkles, it is ready. If you would like it a little thicker, cook for a further 2 minutes/Varoma/speed 1, placing Varoma dish without Varoma lid, instead of measuring cup onto mixing bowl lid, then test again until you get your desired constancy.
Thermomix Head Office
ArwensThermoPics: I tried this recipe a few different way's to help thicken it up. But i have now resorted to prepping it in the thermi then tranferring it to a saucepan, and gently thickening it up this way. It also gives me more control on the thickness im looking for..... This is my go to chillie sauce for eveything. It's nice with cheese also!
This is such a delicious recipe! It's been a great favourite of mine! However, due to how liquidy it is, i now prep it the thermomix, then tranfer the liquid into a saucepan, and gently stirr it this way, to reduce it. Works great! I can control the thickness i'm looking for!
S_H_A_R:
It's a preference thing. If you want to you can but as you strain the liquid there is no need to.
Kind Regards
Thermomix Head Office
Hi, are you meant to leave the core in the apples for this recipe? The recipe on the machine says to remove the cores.
This recipe is awesome, have been making it for the last few years now and always get comments on how tasty it is, great way to use up excess apples and chilli's this time of year.
I love this recipe, but I just noticed it may need less water like about 300g of water in total?
You can use some lemon in it as well for the pectin to help it set, also try cooking for a bit longer & do the jam setting test - put a saucer into the freezer & place some jelly on it to see if it sets.
1 more thing the first time I made it, it was runny but then after it had sat for a couple of months it thickened up. Great to use as a dipping sauce for wontons!!
Cooking from scratch www.arwensthermopics.com
Delicious. This was a hit at family Christmas.
OK I am just making this again.
I'm glad to see that I'm not the only one for whom it didn't set. The first time I made it I ended up using jamsetta to rescue it, because I'd left out the cores. This time, I left in the cores, but still my jelly wouldn't set on its own so I've used jamsetta, plus an extra hour or so!!!
Still, it is HEAVENLY. I love hot hot chilli. This has a nice heat, and the flavour of chilli, but doesn't blow your head off. It's absolutely beautiful. But don't do it when you're pressed for time and have some jamsetta on hand just in case!
Hi Londees, as we haven't tried this method we can't gurantee the preservation will work. The sugar does act as a preservative. If you have space in the fridge we'd still recommend keeping it in there.
Thermomix Head Office
Are you sure to delete this comment ?