YIELD: 6 cups
1kg chillies
1 1/2 cups apple cider vinegar
1 1/2 cups 100% apple juice
3 tablespoons powdered pectin (i.e. 1 packet JamSetta)
1/2 teaspoon salt
5 cups sugar
1. DAY 1: Prepare chillies. Wash chillies then halve and discard stalks (optional: remove seeds for less heat). Dice. Puree half of the chillies with half of the vinegar, place into a bowl and repeat with remaining chillies. Add apple juice into bowl with puree, stir to combine, cover and refrigerate overnight.
2. Prepare jars by covering in water and boiling for 10 minutes.
3. Strain chilli mixture through cheesecloth or muslin, discarding pulp. Add extra apple juice if needed to make 4 cups juice in total.
4. In a large, heavy-based pan, whisk the chilled juice, pectin and salt together. Heat to as high a boil as possible then add the sugar all at once. Bring to a rolling boil (as high a boil as possible) and boil hard for 1 minute. Remove from heat and fill hot jars to ¼ inch (0.5cm) headspace. Wipe rims and seal.
5. While you are making the jelly, place the lids into a bowl of boiled water. Keep warm whilst filling the jars, removing lids from the hot water when you are ready to place them onto the jars to seal.
6. Process in hot water bath canner for 10 minutes. Start your timer when the water returns to a full boil. Then when the time is off, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
7. The next day, check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.  Jars should not flex up or down when pressed, if jars have not sealed refrigerate immediately or reprocess.

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