- TM 31
Ingredients
Chilli and Apple Jelly
- 600 g granny smith apples, quartered or crab apples
- 300 g water
- 300 g apple cider vinegar
- 15 Chillies, or to taste
- 800 g sugar
- 1 lemon, flesh only
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place apples, water, lemon, vinegar, & half of the chillies 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 chillis 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 or varoma on mixing bowl lid.
Cook for a further 1 hour/Varoma/speed soft with MC removed and basket or varoama on mixing bowl lid.
Pour jelly into jars and allow to set outside of the refrigerator. Once set store in the refrigerator.
Chilli & Apple Jelly
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
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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.
Comments
I am going to make this with equal portions of Chilli and Apple and because users reported bubbling over i will begin with 1/2 measures ie) 300g Granny Smith Apples. I am halving because the Author has made no response or feedback and i hate waste.
Amanda
Excellent recipe! I used 600 gm sugar, it boiled over but well worth the effort. Discarded the pulp as it hardly had any flavour left
Tastes amazing but I would recommend 100 not varoma temp, mine bubbked over and every where. but I also had to cook it a bit longer, I made some fruit leathers from the pulp, tastes great!
If you don't want to waste fruit after straining try blitzing and then make fruit leather. dry in a dehydrator, oven on lowest heat or sun dry you can even use the cores and peels or make fruit scrap vinegar, cover with water, after a week strain, then allow to ferment for another few weeks. I will be trying this out and will comment here to tell you if it was tasty!
Absolutely awesome. Will definitely make this again. Add biscuit and brie and you'll think you're a kitchen god
This turned out perfectly and was loved by all. It set really well. Thanks for sharing.
Very delicious. I did make a few changes as I couldnt bear to throw the fruit out after cooking, so I turned it into jam. I only used about 500gms of raw sugar; and I'm pleased that I did. The final deep red rich colour was amazing too. If you don't want the skins in after the first cook, then simply peel the apples or blitz it all up.
This is amazing. Really delicious and so easy to make. Set really well but not as clear as picture as I used raw sugar and perhaps squeezed the apple too hard to extract as much juice as possible. It also bubble up out and onto the lid but diddnt bubble over completely.
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