Chili, Kaffir Lime And Lemongrass Jelly

• 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

1. 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.
2. Measure apple liquid (you should have approximately 4 cups). Allow one cup of sugar for each cup of liquid.
3. 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).
4. Finely shred the remaining lime leaves and add to the jelly along with the remaining chilli. Simmer for 2 minutes.
5. Pour into hot sterilised jars and seal immediately.
6. Store the jelly in a cool, dark place for up to 3 months. Once opened, store in the fridge and use within 2 months.
7. *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.

lime, apples, long red chilies, caster sugar

Taken from www.food.com/recipe/chili-kaffir-lime-and-lemongrass-jelly-476694 (may not work)