Chilli jelly

Method

1. In a large pan, add chopped apples, core and all. Now pour in 1.7 litres/3 pints of cold water and throw in rosemary. Cook for about 30 mins, till apples are soft and stewed, then remove rosemary and mash gently with a potato masher. Drain and retain all the juice. Measure how much juice you have, then measure out 1lb sugar for every pint of juice. Discard the apple.

2. Add juice to a clean pan and bring to the boil, then add sugar and stir till dissolved. Tip in chilli flakes and stir. Cook on a fairly high heat for about 40-45 mins, stirring occasionally till the liquid reduces. To test if jelly is set, add 1tsp to a plate and push with your finger. If jelly is beginning to set, it is ready; if not, cook for a little longer. 

3. Carefully pour into jars and seal when cool. Put in fridge and leave to set overnight.