Celery Escalope with Red Pepper Jelly

For the Pepper Jelly: Rinse and quarter the apples. Combine the apples with the lemon zest, 1/3 of the sugar and a 1/4 litre (approximately 1 cup) of water in a saucepan, and bring to a boil. Reduce the heat, cover and allow to simmer for 45 minutes. Strain the mixture through a cheesecloth-lined sieve. Do not press the apples or the juices will be cloudy. In a saucepan, boil the vinegar with the chillies, diced onion and remaining sugar while continuously stirring. Pour in the strained apple juice and return to a boil. Reduce the heat and simmer the mixture uncovered for 5-10 minutes until the mixture is very thick. To test whether the jelly is done, put a teaspoon of the mixture on a plate. If it gels, the mixture is safe to remove from the heat. Divide the jelly between jars and seal to close. To preserve the jelly for longer, you will need to process the jars according to the manufacturer's instructions, or visit http://nchfp.uga.edu/.