Total Time
Prep 10 mins
Cook 7 mins

A spicy, bright red jelly. Perfect in the summer on crackers and cream cheese.


  1. Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.
  2. Transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan. Add the vinegar and bring to a boil. Boil for 5 minutes, then let drip through a cheesecloth overnight.
  3. Pour the resulting liquid into the cleaned saucepan and add the sugar. Bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.
  4. Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.
  5. When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.
  6. Label carefully to avoid the shock of chiles on your morning toast!