Chili Pepper Jelly
Ready In: 15 mins
Yields: 3-4 jars
Ingredients
- 750 g red capsicums (peppers)
- 100 g red jalapeno chili peppers
- 50 g fresh ginger, minced
- 350 ml cider vinegar
- 2 limes, juiced
- 1 kg sugar with added pectin
- 1 teaspoon salt
Directions
- Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
- Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
- Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
- Boil for six minutes, keeping an eye on it so it doesn't boil over.
- Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.
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