Prep 5 mins
Cook 10 mins
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.
- 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
- Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
- Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
- Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
- Boil for six minutes, keeping an eye on it so it doesn't boil over.
- Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.