Hot pepper jelly
- Preparation and cooking time
- Total time
- A little effort
- Makes 2 x 250ml
Skip to ingredients
- 1kg jam sugar
- 300ml cider vinegar
- 2 red peppershalved, deseeded and roughly chopped
- 3 scotch bonnet chillieshalved, deseeded and chopped
Method
step 1
To sterilise the jars, wash in very hot soapy water then rinse in clean hot water. Put on a baking tray in a 130C/fan 110C/gas 1/2 oven to dry completely. Put a couple of saucers in the freezer to test the jelly later.
step 2
To make the jelly, put the jam sugar and vinegar into a large pan and heat gently, stirring until the sugar dissolves. Put the peppers and chillies in a food processor and pulse until finely chopped. Tip into the vinegar mixture and bring to the boil.
step 3
Keep boiling for 15 minutes, stirring constantly, then take out a teaspoonful and spoon it onto one of the plates from the freezer. Leave for a minute then run your finger through – it should wrinkle a little and look softly set. If not, simmer it for another 5 minutes and try again.
step 4
Pour into the sterilised jars and seal. Once opened the jelly will keep for a month in the fridge.
