Red Pepper & Chilli Jelly

DSCN3571This piquant jelly is one of my favourites, and with members of my family. While peppers are relatively cheap, now is the time to make it. It has a bite that goes really well with cheese and crackers. It is straight forward to make, and will keep for at least six months.

Takes about 15 minutes(sort of).          Makes about 1.5 kg (3 1/2 lbs)

Ingredients

6 large red peppers

12 red chilies

2 lemons

600 ml/1 pint/2 cups red wine vinegar

1.25 kg/2 3/4 lbs/7 cups white sugar

250 gm/9 oz/1 cup liquid pectin or equivalent powdered pectin

Method

De-stalk, de-seed and roughly chop the red peppers. De-stalk and half chilis. Chop lemons

Put them into a blender/processor and chop finely.

Transfer to a deep pan and add the vinegar.

Bring to the boil and simmer for 5 minutes.

Put it into a jelly bag and allow to drip through overnight.

Pour the drained liquid back into the deep pan and add the sugar and the pectin

Bring slowly to the boil stirring constantly ensuring the sugar has dissolved.

Cook at a strong boil for 4 minutes and test for a set. I test for a set on a saucer placed in the freezer for 5 minutes.

When it has reached a setting point, pot up into cleaned and hot screw lid jars, filling to near the brim.

Store in a cool dark place and once opened keep in the fridge.

DSCN3582

Tip

The red residue left in the bag can be frozen and used for general cooking purposes. I put kitchen paper on a baking tray (one that will fit in the freezer) and then I put teaspoon sized blobs neatly on the kitchen paper, and then freeze it. when it is frozen it is bagged up and put back in the freezer. This residue would have gone into the compost anyway, but this is a more satisfying end.

Red Pepper & Chilli Doses

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Filed under ALL Recipes, Jams, Jellies and Preserves, Recipes

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