Red Pepper & Chilli Jelly

by Gary Crocker
(London, England)

Red Pepper & Chilli Jelly

Ideal with cold meat,roast dinners. I have had this as a dessert with fresh cream very different.

• 6 large Red peppers, stalks removed,de-seeded and halved


• 12 Red Chillies, halved, seeds in (your choice)


• 600 ml Red Wine Vinegar


• 1.25kg White granulated Sugar


• 250g Liquid Pectin

Method:

1. Place the Peppers & Chillies in a food processor/blender and chop finely


2. Transfer them into a large saucepan. Add the vinegar and bring to the boil. Boil for 5 minutes, then allow to drip through a jelly bag overnight.


3. Pour the resulting liquid into a saucepan and add the sugar. Bring the mixture slowly to the boil over a medium heat, stirring until the sugar has dissolved.


4. Add the pectin, increase the heat, and cook at a full rolling boil for 2 minutes, then test for a set.


5. When the jelly has reached setting point pot into warm sterilised jars.

* At stage 2 do not squeeze or force the liquid through as this will make the jelly cloudy.

I found that this recipe makes 6 x 8oz jars.