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The Apple Pepper Herb Jelly You Must Definitely Make!

The Apple Pepper Herb Jelly You Must Definitely Make!

Matt, a food blogger of Rough Eats, shares to us this amazing recipe of apple pepper herb jelly which you can also make on your own! The use of fresh herbs make this jelly both visually stunning, and of great flavor. It goes well with oat scones and cheddar, he says, but equally good as a glaze on chicken and with soft/cream cheese on a bagel. If you want to make your own, keep on reading!

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You will need:

  • 2KG of apples of your choice
  • Juice of one lemon
  • 5L of water
  • 2KG of sugar
  • 3 chillies chopped with most seeds removed (to taste)
  • 1 cup of lightly packed cilantro and parsley, chopped including stems.

Then follow the steps below:

  1. Roughly chop the apples and place into a LARGE pot.
  2. Add the lemon juice and cover the contents with water. Bring this to the boil and then reduce the heat so the whole mixture simmers for just shy of two hours. The apples will look puffy, but avoid the temptation to stir this mixture. Doing so will only make your final product cloudy.
  3. You need to strain the mixture, by using a jelly bag; but muslin (with a sieve) will work too. Ensure this is sterilized by scalding it in boiling water. Suspend this strainer above a large bowl, capable of holding all the liquid. Slowly pour the contents of your pot into the strainer, again don’t squeeze or push the pulp. This will take a while, probably all day or night.
  4. When the liquid is done, measure the final liquid. For each 600ml, you will be adding 450g of sugar. You will also need your chopped herbs and chili. Add these to your liquid and place in a pan. Place several small plates into the freezer.
  5. Slowly warm up the liquid until sugar dissolves, then boil. Depending on how the liquid looks, occasionally use this opportunity to add a prepared gelatin sheet or pectin, but it is not always needed. Either way, boiling the liquid for 10-30min will help you achieve a jelly like consistency. To test this, you use you those frozen plates. Take a small spoon of liquid and place onto the frozen plate. If it starts to solidify, then you have reached the proper state. This is because the jelly will thicken when cooled.
  6. When finished, you need to skim off the foam that has risen to the top of the liquid. This then needs to be portioned out into sterilized jars. Just before you place the lid, give the mixture a stir to distribute the chili and herb pieces. Let lidded jars rest for at least a day if not more to have the jelly set.

Think you can make this apple pepper herb jelly, too? Try it out today and let us know how it turned out! Share to us your wonderful experience and we would gladly hear about your output!

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