Chilli Jelly -Choose your weapon…


I’ve a freezer full of chillies which I just won’t get through, so what better thing to do that make chilli jelly – perfect for Christmas stocking fillers!

But wait – which chillies to use?  I have vast array of varieties and this recipe can be adapted for all.  In due course I’ll make a mild green version using Green peppers and my favourite (but underripe) Peperone Fuego chillies, but today have gone for a medium red version using ‘Chenzo’ (any red cayenne-type finger chilli could be used) , and a brain-melting Orange Habanero version.  The quantities used are exactly the same, the only differences are with the colours of sweet peppers, which help to bulk out the jelly and add a little depth of flavour

This is not really the kind if condiment that you’ll get through in huge volumes – a small dollop on the side of the plate will do you just fine, but I find it comes into it’s own when stirred into sauces and used as a marinade – a great way to add a controlled measure of chilli heat.

I’ve used ordinary white sugar and liquid pectin, and ended up with the consistency of a thick jam rather than a set jelly which is just fine.  As an alternative to liquid pectin you could use powdered pectin or replace the ordinary sugar with jam sugar

Makes about 8 * ½ lb. jars

Ingredients

  • 300g Sweet Pepper (colour of your choice), roughly chopped
  • 225g Chilli Peppers – choose your variety (I’ve used milder cayenne types and hot Habaneros), stalks removed
  • 1kg White Sugar
  • 600ml White Wine Vinegar
  • ½ Bottle of Certo (option: Use Jam sugar instead or pectin powder)

Method

  • Blitz the peppers and chillies in a food processor, meanwhile heat the sugar in the vinegar in a pan and bring to a rollin boil
  • Add the copped pepper to the pan and cook hard for 5 minutes before reducing the heat to a simmer.  Cook for about 30 minutes, stirring occassionally
  • The mixture should have thickened up by now – stir through the pectin then remove from the heat after another 5 minutes
  • Allow to cool slightly for 15-20 minutes, this will ensure that the pepper lumps don’t sink to the bottom of the jars
  • Pour into small sterilised jars and seal

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