Apple and Cardamom Jelly

Rather an unusual one, but mum gave me the last of the garden's apples, and I was in a bit of a quandary as what I should so with them. Didn't want to go out and buy loads of ingredients for it, and have had a box of cardamom pods in the cupboard for aaages. When I use cardamom pods in curries/ rice dishes, I only tend to use 3 or 4 of them, so they last me a while. This is a lightly cardamom flavoured apple jelly, so the cardamom doesn't punch you in the face, but feel free to go for more if you enjoy a strong cardamom flavour. The jelly goes fantastically with roast pork, as well as being very nice with Indian dishes, instead of going for the usual mango chutney.

Apple and Cardamom Jelly (Makes about 1kg, but varies batch to batch).

1.5kg apples (try using red skinned apples for a pleasant pinkish colour in the final jelly)

10g cardamom pods

2 litres water

Juice of 1/4 lime

1/2 tsp salt

400g sugar to 500ml drained liquid

1. In a large saucepan add the apples, water, cardamom, lime and salt. Bring to the boil and 45 minutes.

2. Strain through a jelly bag/muslin for 2 1/2 hours.

3. Put the strained apple liquid back in a large pan with the appropriate amount of sugar. Bring to a rolling boil, skimming off any scum that may form. Stir constantly for about 35 minutes- or until it is at setting point (you have to use your own judgement!)

4. Pour into jars and wait to cool and set. Seal with a lid.