Frank's Recipes! Garlic Pepper Jelly

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Garlic Pepper Jelly

1.75Kg/4lb sour apples
2 heads garlic (about 25 cloves)
10 small chilli (chilli) peppers
5 cups/1 litre/2 pts water
preserving sugar

Cut the apples into 2.5cm/1 inch chunks, do not peel or core. Separate & peel garlic cloves and cut each in half lengthways. Halve the chillies.

Put the apples, garlic and chillies into a preserving pan with the water and stew for about an hour, until the apples are reduced to pulp. Tip into a jelly bag, or thick cloth, and leave to drain overnight. DO NOT be tempted to speed up the flow of juice by squeezing the bag, as this will make the jelly cloudy.

Measure the juice into a clean pan with 2 cups/450g/1 lb of sugar for every 2.5 cups/550 ml/1 pt of liquid.

Stir over a gentle heat until the sugar has dissolved. Boil rapidly for 10 minutes, until a little of the jelly sets when cooled on a plate, and wrinkles when you push it with your finger.

While the jelly is still hot, pour into dry, warmed jars, filling them almost to the brim. Cover the surface of the jelly with a disc of waxed paper. Put a cellophane or waxed paper cover over each jar, secure with thin string or a rubber band, and store in a dark, cool, dry place. This is a very good relish with roasts and cold meats!