Chili Pepper Jelly
Lovely jelly with a bit of a kick to spice up a boring cheese sandwich, or served alongside a juicy steak. In fact, it has countless uses! I've left the recipe below as I was given it by a friend, but the only chilies I had were Scotch Bonnets and 100g would have blown your head off, so I reduced the quantity somewhat! Mine was also a little on the runny side, so maybe the sugar didn't have enough pectin in. You could add more to make it really set, but I quite like it the way it is; it's a little more sauce-like.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 750
- 100g red jalapeno chili peppers
- 50
- 350
- 2
- 1kg sugar with added pectin
- 1teaspoon salt
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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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