How to make Seville Orange & Cracked Black Pepper Jelly | Rosie Makes Jam Recipes

Seville Orange & Cracked Black Pepper Jelly

What a marriage made in heaven - bitter oranges and deep, dark pepper, magical

Ingredients

Orange, Seville
4 each
Apples, Cooking
3lb
1.5 kg
Cloves, whole
4 each
Cider, any flavour
2pint
1 litre
Water
1pint
500 ml
Sugar, White granulated
2lb
800 g
Black Pepper, Cracked
3 tbsp

Rosie's Ingredient Calculator

Orange, Seville
Apples, Cooking
Water
Sugar, White granulated

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

  1. Prepare the apples by chopping whole, including the skin and cores
  2. Chop the oranges and cook with the apples and cloves in the cider and water, until soft.
  3. Drip overnight through a jelly bag into a measuring jug.
  4. Next day, add 450g/1 lb sugar into a pan to each 600ml/1 pint juice .
  5. Stir until dissolved over a low heat.
  6. Bring to the boil, and boil until setting point is reached.
  7. Turn off heat and add the pepper.
  8. Leave for 15 mins before jarring to prevent pepper rising in the jars.
  9. This jelly is fantastic with rich gamey meat - especially duck.

How long will it take to make?

Preparation time:
20 mins
Cooking time:
1 hour 30 mins
Soaking overnight
not included in total time

How much?

Will make 10-16 small jars, depending on size

Look after it

Keep in a cool, dark place

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

We like the 3.5oz 105g mustard jar  for all of our jellies