Chili Pepper Jelly

Snowbunny Andorra's Note:

Lovely jelly with a bit of a kick to spice up a boring cheese sandwich, or served alongside a juicy steak. In fact, it has countless uses! I've left the recipe below as I was given it by a friend, but the only chilies I had were Scotch Bonnets and 100g would have blown your head off, so I reduced the quantity somewhat! Mine was also a little on the runny side, so maybe the sugar didn't have enough pectin in. You could add more to make it really set, but I quite like it the way it is; it's a little more sauce-like.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 3 jars

• 750 g red capsicums (peppers)
• 100 g red jalapeno chili peppers
• 50 g fresh ginger, minced
• 350 ml cider vinegar
• 2 limes, juiced
• 1 kg sugar with added pectin
• 1 teaspoon salt

Directions:

1. Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
2. Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
3. Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
4. Boil for six minutes, keeping an eye on it so it doesn't boil over.
5. Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.