Chilli Jelly

[sandersj89]

I make this every year with home grown chillies, I tend to make a very hot version, hot version and mild one by selecting varieties. Very good for cold meats etc.

 

4oz chilli peppers – as hot or as mild as you wish.

6oz sweet peppers – or if you want it REALLY hot use more chillies.

If you want it to look pretty use different coloured chillies and peppers.

2 ½ lb jam sugar

24 fl oz of cider vinegar

 

1. De-seed chillies and peppers and chop asfinely as possible (they must be suspended in the set jelly. Lay on kitchen roll to soak up any juice.

 

It's important that ALL seeds are removed as they will float on the top of the jam and look very unattractive if they get into the jars.

 

2. Dissolve the sugar in the cider vinegar and add the chillies and peppers. Bring to a rolling boil.

 

3. Remove the pan from the heat and allow to cool for 20 minutes stirring occasionally.

 

4. Let cool, stirring occasionally, until chillies and peppers are suspended in jelly. This will be at least 30 minutes, maybe more.

 

5. Ladle into sterilised jars. This makes 7 x 8oz jars.