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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kaffir lime leaf	12			-	-	-	-
apple	5			579.8	153.9815	2.8989999999999996	1.8955
lemongrass	2		chopped	-	-	-	-
red chilies	2		sliced	-	-	-	-
caster sugar	4	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.