Pepper jelly

Wash the apples, cut them into quarters and place them in a pot.

Combine water, grated lemon rind and 1/3 of the sugar and bring to a boil, then lower the heat and simmer in covered container for 45 minutes.

After this time, a sieve lined with a clean towel and place it on a large bowl; place apples cooked in towel and let them drip dry, no squeeze them.

Wash and dry green and Red chilies, give them the seeds and white membranes and cut the flesh into cubes.

Mix in a casserole the chilies, onion and vinegar and bring to a boil.

Add the rest of the sugar and cook over moderate heat until sugar has dissolved.

Pour into casserole the juice extracted from apples and continue baking at moderate heat for 1 hour.

When taken with a spoon a bit of gelatin and pour it on a plate: if it hardens, remove the saucepan from heat.

If you used the gelatin at once, you can with-servarla in a glass jar with hermetic seal, taking care to mix it until it has cooled to avoid depositing on the bottom pieces of chili.

---ADVICE.

The Pepper Jelly is a condiment used in the southern United States, where it is very loved the combination of sweet and spicy flavors.

It is usually served with roast meats.

Roast duck breast, covered with a golden brown and crispy, it is ideal to taste with the Pepper Jelly.

You can simply serve the jelly with meat cooked separately, or saute in skillet breast sliced, 3 minutes per side over high heat, then add the gelatine and finish cooking in the oven at 220 degrees for 6-8 minutes.