Kaffir Lime and Chili Jelly

Kate Punshon - Tuesday, June 14, 2016

The fragrance of kaffir lime and lemon grass is teamed  with the chili zing to make this wonderfully fresh and vibrant jelly. The tart clean flavour of the faithful Granny Smith apple underpins the vivacious citrus and chili tones. Jazz up your next roast lamb or roast pork with a spoonful or two, serve with cream cheese and crackers or for something different try it with smoked salmon. A fabulous addition to the pantry;  a taste explosion just waiting to happen. For chili lovers – add more chilies to taste

Preparation time:    30 minutes
Cooking time: 1 hour 
Quantity: 6 x 225 ml jars


Sterilise sealable glass jars and lids.


Ingredient list

10 fresh kaffir lime leaves, shredded finely
5 medium dried red chilie 
50 gm fresh red chili, chopped 
6 stalks lemongrass, chopped 
2 kg unpeeled granny smith apples, chopped and with the apple core left in.
Zest of 1 lemon, cut into wide strips 
1 kg granulated sugar 
150 ml lime juice



  1. Place the shredded kaffir lime leaves, dried and fresh chilies and chopped lemon grass into cheesecloth, calico or muslin and tie with string to create an aromatic bag.
  2. Place chopped apples, lemon zest and aromatic bag into a large pan. Add just enough water to cover the apples. Bring to the boil and then reduce the heat immediately and simmer gently for approximately 40 minutes or until the apples are very soft and have become pulpy.
  3. While this is cooking, set up the jelly bag and suspend over a non metallic bowl.
  4. When cooked, remove the pulpy apples from the heat and allow to cool slightly.
  5. Pour the mixture into a jelly bag and allow to drain overnight. Please be patient and do not try and force the liquid through the jelly bag.
  6. Next day, measure the liquid and discard the pulp in the jelly bag.
  7. For each 625 ml of liquid measure out 265 g sugar.
  8. Place the liquid, sugar and lime juice into large pan and stir gently over low heat until the sugar has dissolved.
  9. Bring quickly to the boil and continue to boil rapidly for approximately 25 minutes or until the jelly reaches setting point, removing the scum from the surface of the jelly regularly Remove from the heat and allow to cool for 5- 10 minutes.
  10. Use a funnel and ladle  to pour into warm dry sterilised screw cap sealable bottles. Fill to approximately 2.5 cm (I inch) from the top of the bottle and seal using your preferred method.
  11. Seal, label and store in a cool dark place in the kitchen or pantry.
  12. Allow the jelly mature for at least 2 weeks before eating.



  1. Frozen kaffir limes leaves can be used; however the flavour is not as fresh and intense as using fresh leaves.
  2. To obtain a clear fresh looking jelly it critical that the fruit is allowed to drain under its own weight for approximately 8 hours or overnight. If the juice is force from the fruit, a cloudy jelly is produced.
  3. Skim the scum regularly while boiling as this helps to produce a clear and bright jelly when it sets.
  4. For chili lovers, extra dried and or fresh chili can be added for a more punchy chili flavour.


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