Chili Kaffir Lime And Lemongrass Jelly Recipes

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CHILI, KAFFIR LIME AND LEMONGRASS JELLY



Chili, Kaffir Lime and Lemongrass Jelly image

Make and share this Chili, Kaffir Lime and Lemongrass Jelly recipe from Food.com.

Provided by JustJanS

Categories     Jellies

Time 1h40m

Yield 4 cups

Number Of Ingredients 5

12 kaffir lime leaves, fresh not dried
5 large apples, skin seeds and all
2 lemongrass, sticks coarsely chopped
2 long red chilies, sliced thin
4 cups caster sugar, approximately

Steps:

  • Roughly tear 8 of the lime leaves and place in saucepan with apple, lemongrass, half of the chilli and 6 cups of water. Heat on high, until boiling, then return heat to low and simmer covered for one hour until the apples are very soft. Strain through a fine sieve or piece of muslin.
  • Measure apple liquid (you should have approximately 4 cups). Allow one cup of sugar for each cup of liquid.
  • Place apple liquid and sugar in a saucepan on low heat, stirring until the sugar dissolves. Increase heat to high. Boil uncovered, stirring occasionally, for 10-15 minutes until jelly sets when tested (see note).
  • Finely shred the remaining lime leaves and add to the jelly along with the remaining chilli. Simmer for 2 minutes.
  • Pour into hot sterilised jars and seal immediately.
  • Store the jelly in a cool, dark place for up to 3 months. Once opened, store in the fridge and use within 2 months.
  • *Note* to test if the jelly is ready, place a small saucer in the freezer before you start. Drop 1 teaspoon jelly onto the saucer to cool. If it's ready, the jelly should stay in place and form a skin on the surface.

Nutrition Facts : Calories 928, Fat 0.6, SaturatedFat 0.1, Sodium 6.8, Carbohydrate 240.4, Fiber 7, Sugar 229.8, Protein 1.1

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