Hot Chilli Jelly

[Chantal]

Good with any meat, hot or cold, with cheese on toast, added to gravy, or where ever you fancy it.

4oz chilli peppers – as hot or as mild as you wish.
6oz sweet peppers – or if you want it REALLY hot use more chillies.
If you want it to look pretty use different coloured chillies and peppers.
2 ½ lb jam sugar
24 fl oz of cider vinegar

1. De-seed chillies and peppers and chop asfinely as possible (they must be suspended in the set jelly. Lay on kitchen roll to soak up any juice.

It’s important that ALL seeds are removed as they will float on the top of the jam and look very unattractive if they get into the jars.

2. Dissolve the sugar in the cider vinegar and add the chillies and peppers. Bring to a rolling boil.

3. Remove the pan from the heat and allow to cool for 20 minutes stirring occasionally.

4. Let cool, stirring occasionally, until chillies and peppers are suspended in jelly. This will be at least 30 minutes, maybe more.

5. Ladle into sterilised jars. This makes 7 x 8oz jars.

[lizzie]

Thanks Chantal

Sounds yummy and the Old Man likes spicy preserves so will make it for him.

It's pasted onto the little folder i'm making of all these fab recepies.

[Chantal]

Yeah, I've got one of those. I trawled through the old forum and picked them up from there too. I just need to get them sorted out now.

[Wellie]

Hi Chantal,

Having been suitably rapped over the knuckles by Trousers for not replying to JB and Lizzie's posting for the Apple & Mint Jelly recipe, which I'm about to rectify....(!) I took a look at the Readers' Recipes and went into complete raptures at this one, as I made some Harissa paste two years ago and it's THAT HOT, even the teaspoon visibly leans away from the pot when I go to use it.....!
SO, your recipe is going into my file RIGHT NOW !
Thanks,
Wellie

[vicki]

Chantal - am planning to make some of this tonight - how long does it keep for?

[Chantal]

That's not something I've had to worry about as I struggle to keep up with demand. I know it'll keep for at least 4 months and I refrigerate once it's opened, but once you've tried it you'll be eating it on everything. I now have a sister and two friends very badly addicted. Sorry, I can't really help.

[Tigger]

Well, I was going to ask how long you leave it to mature before opening (as it's usually a minimum of 3 months for most preserves) but I think I can safely assume it's 24 hours.

I'm hoing to make some tomorrow evening.

[vicki]

I asked because I was hoping to make enough to give as xmas pressies in a hamper but maybe I won't be able to resist eating it all (and there'll be none left) if its that scrummy

[Chantal]

I should make some now, eat it and then make some more before Christmas. That's what I'm doing.

[seedling]

It is seriously good
Seedling

[Chantal]

Hmm, another batch had better go on the stove this weekend by the sound of it. I'm down to one jar in the pantry.

[vicki]

Chantal, is jam sugar the same as preserving sugar? I can't seem to find it anywhere

[Chantal]

Certainly is. I have another batch on the go as I can't keep up with demand. Seedling is thinking of setting up a self help group for addicts.

[Chantal]

Vicki, having read the other thread on sugar it would seem the sugar's not the same. I use jam sugar as I've never seen the other stuff.

[chrissy]

That sounds lovely Chantal, thanks. I'll have a go at that. I love chilli relish especially to go with cheese. The one I do is completely different, apples and dried chillies.