How to Make Chilli Jelly

We have been absent for awhile but we are back with renewed vigour. It has been a little cold recently so to start things off here is a little quick and easy recipe to warm you through (well your mouth anyway). I love spicy food and I love jelly so when I found Chelly I was over the moon but I like to make things myself, it is fun and saves money so I found this recipe and had a go. Chilli Jelly can be used in several ways but I quite like it with cheese on toast, or as a dip for homemade vegetable crisps.



Chilli Jelly (Makes roughly 7 x 8oz jars)
If you want it to look pretty use different coloured chillies and peppers.
4oz chilli peppers – as hot or as mild as you wish.
6oz sweet peppers – or if you want it REALLY hot use more chillies.
2 ½ lb jam sugar (sugar with added Pectin)
24 fl oz of cider vinegar

1. De-seed chillies (use gloves my fingers burned for three days) and peppers then chop as finely as possible. The finer the better as they will be suspended in the jelly. Lay on kitchen roll to soak up any juice.

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. Finally ladle into sterilised jars and enjoy.