Kaffir Lime & Chilli Jelly

  • Jams, Jellies & Marmalades

The fragrance of kaffir limes and lemon grass is teamed up with the chilli zing to make this with wonderfully fresh and vibrant jelly. The tart clean flavour of the faithful Granny Smith apple underpins the vivacious citrus and chilli tones. Jazz up your next roast lamb and roast pork with a spoonful or two, serve with cream cheese and crackers or smoked salmon. A fabulous addition to the pantry; taste explosion just waiting to happen. For chilli lovers – add more chillies to taste

Preparation Time:
30 minutes
Cooking Time:
60 minutes
Quantity:
6 x 225 ml jars

PREPARATION

Sterilise and dry glass jars and lids

INGREDIENTS

10
Kaffir lime leaves, finely shredded
5
Dried red chillies,medium
50g
Fresh red chillies, chopped finely
6
Lemongrass, chopped coarsely
2 kg
Granny Smith apples, unpeeled, chopped with core left in
1
Lemon zest, cut into wide strips
1 kg
White suagr
150 ml
Lime juice

METHOD

The principles of jelly making are the same as jam. Both are dependent upon extracting good fruit flavour and getting the right balance between the pectin, sugar, and acid. 

A perfectly set jelly should be crystal clear, sparkle with clarity and quiver when spooned out of the jar.

  1. Place the shredded kaffir lime leaves, dried and fresh chillies and chopped lemongrass into cheesecloth, calico or muslin and tie with string to create an aromatic bag.

  2. Place chopped apples, lemon zest, lime juice and aromatic bag into a large pan. Add just enough water to cover the apples. Bring to the boil and then reduce the heat immediately and simmer gently for approximately 40 minutes or until the apples are very soft and have become pulpy.

    While this is cooking, set up the jelly bag and suspend over a non metallic bowl.

  3. When cooked, remove from the pulpy apples from the heat and allow to cool slightly

    Pour the mixture into a jelly bag and allow to drain overnight. Please be patient and do not try and force the liquid through the jelly bag.

  4. Next day, measure the liquid and discard the pulp in the jelly bag. For each 625 ml of liquid measure out 265 g sugar

    Place the liquid, sugar and lime juice into large pan and stir gently over low heat until the sugar has dissolved.

  5. Bring quickly to the boil and continue to boil rapidly for approximately 25 minutes or until the jelly reaches setting point, removing the scum from the surface of the jelly regularly Remove from the heat and allow to cool for 5- 10 minutes.

    Use a funnel and ladle to pour into warm dry sterilised screw cap sealable bottles. Fill to approximately 2.5cm (I inch) from the top of the bottle and seal using your preferred method.

  6. Seal, label and store in a cool dark place in the kitchen or pantry.

    Allow the jelly mature for at least 2 weeks before eating.

NOTES

  • Frozen kaffir limes leaves can be used; however the flavour is not as fresh and intense as using fresh leaves.
  • To obtain a clear fresh looking jelly it’s critical that the fruit is allowed to drain under its own weight for approximately 8 hours or overnight. If the juice is force from the fruit, a cloudy jelly is produced.
  • Skim the scum regularly while boiling as this helps to produce a clear and bright jelly when it sets.
  • For chilli lovers, extra dried and or fresh chilli can be added for a more punchy chilli flavour.