Chilli Jelly

The result of this recipe is so impressive that its frankly shameful how easy it is to achieve. The consistency is a cross between a chilli sauce and mint jelly and the red peppers give it a unique and moreish sweetness. If you like like me enjoy yor, stick in a small red scotch bonnet chilli for an extra dimension - but at your discretion, the strength of those little things vary so air on the side of caution. It is exceptionally good at Christmas, alongside cheese & cold meats which is usually when I tend to make a batch. But, my favorite way to serve is by having it as an accompaniment to sea bass or any other white fish. Stored in a dark place they will last for up to 6 months.

Ingredients: Make: x6 250 ml jars 

   150 grams long fresh red chilli peppers deseeded

   150 grams red peppers deseeded 

   1 kilogram jam sugar

600 ml cider vinegar

Sterilise your jars by giving them a good rinse and then put in the oven on a baking tray for 15 minutes on 180 °

2.     Place the red peppers and chillis in a magimix and pulse, be sure not to just stick it on full whack as you only want to break them up so they are finely chopped – not a massive pulp.

3.     Place the jam sugar and cider vinegar in a wide heavy bottomed pan and keep on a medium heat until the sugar has dissolved

4.     Scrape the Chilli and Pepper confetti into the dissolved sugar and vinegar mixture

5.     Bring to the boil whilst resisting to stir (this is so you can achieve a nice clear jelly)

6.     Boil rapidly for about 15 minutes, if you have a jam thermometer your looking for the mixture to get to the magical 104° which is where Jam sets

7.     Take off the heat and leave to cool, after about an hour you will notice the jam getting gloopy which is what you want.

8.     Ladle into jars being sure to tightly screw on the lid