Today I'm sharing a super easy and tasty Chilli Jelly recipe which was in Easy Living Magazine a while back. It is delicious with cheese and biscuits and would make a great gift! It's also quite cheap to make - the chillies are from my plant on the kitchen windowsill.
Makes 750ml (I got three normal size jars and one small one)
Prep 15 mins Cooking 10 mins
4 long red chillies (I used 6 small ones)
1 red pepper seeds removed, roughly chopped
1tsp grated fresh ginger
300ml Cider Vinegar
800g sugar with pectin
Juice of 1 lemon
Whizz the chillies, red pepper and ginger in a food processor with 100ml of the vinegar. Pulse until coarsely but evenly chopped.
Transfer the mixture to a large stainless steel saucepan.
Add the sugar, lemon juice and the remaining vinegar. Bring to the boil over a high heat, stirring to dissolve the sugar.
When it first reaches boiling point some reddish scum will rise to the surface. Scoop this out with a shallow spoon being careful not to remove too much chilli. Boil for about 10 minutes stirring occasionally making sure it doesn't boil over. The saucepan should be only half full when all the ingredients are added as you need to allow space for the jelly to boil (it will come quite far up the sides of the pan and will bubble a lot).
Leave to cool for a few minutes and then stir well and pour into sterilised jars, seal and label.