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jar of basil and chilli jelly held up to the light

How To Make Chilli And Basil Jelly

Karon Grieve
This super versatile jelly is perfect as a glaze for roast chicken or pork, stirred into sauces or gravy, with a cheeseboard or in a toasted sandwich and more.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course preserves
Cuisine British
Servings 70 servings
Calories 52 kcal

Ingredients
 

  • 1 kg Bramley cooking apples
  • 3 sweet red peppers
  • 4 red chilli peppers
  • 1 tbsp chopped fresh ginger
  • 1/2 cup chopped basil leaves
  • 1 lemon for juice and zest
  • 750 g Sugar
Metric - US Customary

Instructions
 

  • Quarter the apples, just leave on the skin and don't even worry about the cores.
  • Roughly chop the red peppers and 2 of the chilli peppers (remove the seeds if you don't want it too hot
  • Peel and chop the ginger and add that to your pile of gorgeous goodness.
  • Chuck everything into a large pan and squeeze in the lemon juice and add the zest and add enough water just to cover everything
  • Bring to the boil and then lower the heat and let this stuff simmer for about 20 minutes till everything is tender
  • Pour it into a suspended jelly bag to catch all the pieces but let the juice flow through.
  • Leave this overnight to drain.
  • In the morning decant the liquid into a measuring jug. DO NOT SQUEEZE THE JUICE BAG!
  • For every 500ml of juice you want 450g sugar
  • Pour your juice and the sugar back into the pan and heat gently to dissolve the sugar then raise heat to a rolling boil.
  • Chop up those two remaining chillies into tiny pieces and add to the pan
  • I found it took almost 15 minutes for this to reach the setting point.
  • just before it is ready stir theough the finely chopped basil
  • Have your saucer in the fridge or freezer cooling ready to test the jelly for set. You just put a spoonful on the chilled saucer and pop it back in fridge for 5 minutes. If it comes out slightly set and your finger leaves a bare space when you drag it through and causes the jelly to wrinkle, it's ready to jar. If not continue boiling and test again.
  • Let the jelly sit in the pan for a few minutes to settle so that the chilli and basil pieces don't just fall to the bottom of the jars but stay suspended in the jelly
  • ladle your jelly into sterilised jars

Notes

Check out my articles on how to sterilise jars and how to make great jelly.
This jelly will keep for up to a year in a cool dark place, once opened store in the fridge and use within a month.
Once the juice has dripped through the jelly bag DO NOT squeeze it to get more juice. If you do this you will make your jelly cloudy and you want a crystal clear jelly.
I calculate the serving size as 1 tablespoon of jelly.

Nutrition

Calories: 52kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 37mgFiber: 1gSugar: 13gVitamin A: 201IUVitamin C: 12mgCalcium: 2mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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