Chilli Rosemary Apple Jelly

Sauces / Marinades , Preserves


675gm jazz apples (Earnscleugh Orchard)

675gm sugar 

Juice of 1 lemon

2-3 tbsp dried chilli flakes 

3 sprigs of rosemary

To serve: Benmore Brie (Whitestone Cheese)


Cut the apples up, including the skin and seeds and put into a large heavy based pot, pour over enough water to cover the apples. Bring to the boil and simmer for 30-40 minutes or until they are completely stewed down.  Then mash them with a potato masher.  Place a sieve over a large bowl and tip the apples into a muslin bag over the sieve and let it drip through naturally overnight.  Don't squeeze the mix at all as it will cloud your jelly.

Measure out the juice, 450 gm of sugar per 600ml of juice.  Using a clean pot pour in the juice and bring to the boil, add lemon juice and the sugar.  Keep boiling until the sugar has dissolved then reduce the heat to a simmer, stirring occasionally for 20-30 minutes.  Once the jelly starts to set on the back of a cold spoon, it is ready to put the chilli and rosemary through.  Put the jelly into hot sterilized jars and sealing them. To sterilize the jars, I turn the oven onto 100C. and pop them in with the lids.  I put in a pot of water and bring to the boil. 

Store the jelly in a dry dark place until you are ready to eat and refrigerate after opening.  Serve jelly on burgers, with cheese and crackers or as a spread.

Suggested cheese pairing: Benmore Brie (Whitestone Cheese)



Recipe by: Amy Dougherty


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