Lemongrass, apple, lime leaf and chilli jelly

Method

1. Put 2 small plates in the fridge for testing the jelly. Put the apples in a large saucepan or preserving pan, then pour in 2 litres water. Bruise 3 of the lemongrass sticks, finely slice 5 of the lime leaves and finely chop 3 of the chillies, then add them to the pan.
2. Put over a medium heat and bring to a simmer, then cook until the apples are soft and pulpy (about 40 minutes). Hang a jelly bag over a large bowl, pour the contents of the pan into it, then leave to drip through overnight.
3. The next day, measure the strained liquid. For every 590ml liquid you have, stir in 450g granulated sugar. Put back in a large pan and over a medium heat, then cook, stirring, until the sugar dissolved.
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5. Turn the heat up and bring the liquid to a rolling boil. Skim any scum from the top and continue to boil for about 20 minutes or until it reaches 105°C (use your chilled plates to do the wrinkle test with a spoonful of jam. Push your finger through the dollop of jam, if it wrinkles nicely, it’s ready; if your finger just pushes through it, keep on cooking for another 5 minutes and retest). Meanwhile, remove the tough outer layers of the remaining lemongrass, remove the tough central stems from each lime leaf and remove the stalk and seeds from the remaining chillies. Very finely chop all of them.
6. When the jam reaches setting point, add the chopped lemongrass, chilli and lime leaves, then boil for a further 2 minutes. Using a jam funnel, immediately ladle the liquid into warmed sterilised jars. Cover with a wax disc, seal and leave to cool. The jelly will solidify as it cools. Store in a cool place for up to 6 months. Once open, eat within 1 month.