Hot pepper jelly
- Janine Ratcliffe
Published: November 9, 2019 at 10:42 AM
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Makes 2 x 250ml
A little effort
Total time: 45 mins
0 reviews
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Perk up any dish with this sweet and fiery condiment. Unopened in a cool, dark place, these pretty jars will keep for six months – making them an ideal make-ahead Christmas stocking filler
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Vegetarian
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Make a batch of hot pepper jelly, then check out our hot pepper jam, tomato chutney and apple jelly. Also discover more homemade foodie gift ideas.
Ingredients
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1kg jam sugar
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300ml cider vinegar
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2 red peppers
halved, deseeded and roughly chopped
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3 scotch bonnet chillies
halved, deseeded and chopped
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Method
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step 1
To sterilise the jars, wash in very hot soapy water then rinse in clean hot water. Put on a baking tray in a 130C/fan 110C/gas 1/2 oven to dry completely. Put a couple of saucers in the freezer to test the jelly later.
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step 2
To make the jelly, put the jam sugar and vinegar into a large pan and heat gently, stirring until the sugar dissolves. Put the peppers and chillies in a food processor and pulse until finely chopped. Tip into the vinegar mixture and bring to the boil.
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step 3
Keep boiling for 15 minutes, stirring constantly, then take out a teaspoonful and spoon it onto one of the plates from the freezer. Leave for a minute then run your finger through – it should wrinkle a little and look softly set. If not, simmer it for another 5 minutes and try again.
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step 4
Pour into the sterilised jars and seal. Once opened the jelly will keep for a month in the fridge.
Check out more of our homemade foodie gift ideas for Christmas here...
Authors
Janine RatcliffeFood director
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