Homemade Chilli Jelly

By devogirl

*This recipe is moderately hot and sweet. Add a pepper to the
mix, as it means you get a good red colour without having too much heat, but if you fancy a hot jelly, mix in an extra chilli. You can also add other flavours to your jelly; a little grated fresh ginger is tasty, as are herbs such as thyme or rosemary. Simply add them to the food processor at the beginning of the recipe.

Ingredients

• 4 long red chillies, roughly chopped
• 2 red peppers, seeds removed and roughly chopped
• 9 1/2 fl oz cider vinegar
• 1 lb 10oz granulated sugar
• 3 tbsp lemon juice
• 6 fl oz liquid pectin

Preparation

Step 1

1. Place the chilli, peppers and vinegar in a food processor and
pulse until chopped. Transfer the mixture to a large stainless
steel saucepan. Add the sugar and the lemon juice. Bring to the
boil, stirring to dissolve the sugar, then boil rapidly for 10
minutes.

2. Remove from the heat and stir in the pectin. Leave to cool for
10 minutes, then stir well and pour the jelly into sterilizing
jars, seal and label.



TIP: To stop all the bits of chilli rising to the surface, let the saucepan stand for 10 minutes before spooning your jam into jars. After filling the jars, seal them immediately.

There is no need to buy a specialised jam-making saucepan. Just make sure the pan you use is only half full when all the ingredients have to be added, as you need to allow space in the saucepan when the mixture is boiling. Stainless steel is best; avoid aluminum, as it may react with the ingredients.

Sterislise your jars by putting them through the dishwasher.