Crabapple Tamarillo and Chilli Jelly RecipeOrigin: Britain Period: Modern |
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. This is an excellent way of preserving a glut of tamarillos for later in the season and makes a good base for a sauce for lamb and/or pork. Ingredients
800g crabapples 
Crabapple Tamarillo and Chilli Jelly Preparation:Method:Wash the apples and wipe dry then cut into quarters (you don't have to core or remove the skin). Add the fruit (apples, tamarillos and chillies) to a pan along with the water, cinnamon, cloves and lemon peel (tie these in a piece of muslin to make them easier to remove). Bring to a simmer and stew until the fruit is pulpy. Remove the flavouring ingredients then turn into a jelly bag or a colander lined with two layers of muslin or cheesecloth and leave to strain over night. The following day measure the volume of juice and heat in a pan. Add 375g of sugar per 500ml of liquid and stir until all the sugar has dissolved. Bring the syrup to a boil and continue boiling rapidly for 10 minutes. Test for seting at this time (place a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C. Seal securely and store. If you're feeling adventurous you can put a large, whole cayenne chilli in each jar. But, be warned though it looks amazing and is great if you're making this as a gift it's difficult to do. The jelly needs to be setting firmly otherwise the chilli will just float to the top of the jar! |
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