Black Pepper, Cumin and Fennel Jelly with a Chilli Jelly Option
Savoury jellies are great things to have in the store cupboard. They’re perfect with cheeses and cold or roast meats, but they’re also excellent as cooking ingredients in casseroles, marinades and stir-fries. The basic method for making jellies based on apples is venerable and traditional but it does allow plenty of scope for variations in flavour. This is my approach to the traditional method and I’ve given options for my two favourite jellies: black pepper, cumin and fennel jelly and chilli jelly. There are plenty of other options that are worth trying, though; for instance, ginger is really useful and herb jellies such as rosemary and thyme can be used in many different ways. Bramleys are probably the most common apple to use when making jellies, although any cooker will be fine. (For these jellies, I used Endsleigh Beauty, which is a lovely old variety from Devon). You can also use crab apples rather than cooking apples, but, obviously, you don’t need to chop them up as much.