Chilli and apple jelly

Step 1

Place apples, water, vinegar, 5 of the long red chillies and 1 of the bird's eye chillies into mixing bowl and cook 45 min/100°C/speed 1.

Step 2

Strain apple mixture through a nut bag or muslin cloth into a large jug. Discard solids in nutmilk bag or cloth. Clean and dry mixing bowl.

Step 3

Place remaining long red chilli and remaining 2 bird's eye chillies into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 4

Add reserved apple liquid and sugar and cook 60 min/Varoma/speed , placing Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid. Cook for a further 20-25 min/Varoma/speed  or until desired consistency, placing Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid. Test setting point of jam (see Tips).

Step 5

Divide jelly between 4 sealable jars (250 mL) and leave to set at room temperature (approx. 2 hours - see Tips). Once set, place into refrigerator until ready to use.