Chili Kaffir Lime And Lemongrass Jelly Recipes

Steps:

• 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.
• Measure apple liquid (you should have approximately 4 cups). Allow one cup of sugar for each cup of liquid.
• 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).
• Finely shred the remaining lime leaves and add to the jelly along with the remaining chilli. Simmer for 2 minutes.
• Pour into hot sterilised jars and seal immediately.
• Store the jelly in a cool, dark place for up to 3 months. Once opened, store in the fridge and use within 2 months.
• *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.

Steps:

• Syrup: place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks.
• Mojito: place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon.
• Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass.
• Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.