Chilli Jelly

Chilli Jelly by Philippa (Plot 44)

Serves 12 x 175ml (6fl oz) jars

10 mins to prepare and 40 mins to cook

15 mins to cool

INGREDIENTS

2kg (4lb) granulated sugar

500ml (17 fl oz) white wine vinegar

200g (7 oz)chopped chillies

1 large red pepper, deseeded and chopped

250ml (8 fl oz) Certo apple pectin

METHOD

1.        Pour the sugar into a large pan, add the vinegar and place on hob over a low heat, stirring frequently to dissolve the sugar.  Once dissolved, turn up the heat slightly and boil for 20 mins until the mixture is syrupy and clear

2.       Finely chopped chillies to be added to finely chopped peppers

3.        Once sugar and vinegar are ready, add chillies and peppers and bring to the boil again over a medium heat and boil for 3 mins

4.       Remove from the heat and leave to cool for 15 mins.  Then stir in pectin and continue to stir until the mixture starts to thicken and the chillies are suspended in the mixture

5.       Pour into sterilised jars.  If chillies rise to the top, pour back into the pan and reheat until they are suspended again

6.       Leave to cool in jar and seal

SERVING SUGGESTIONS

• As an accompaniment to cheese and biscuits

• Round off your chilli con carne with a spoonful

• Stir in your summer pasta sauces for a sweet warm flavour

• Stir into your stir fry for a sticky sweet flavour

• Brush over roast pork for last 30 mins for a sweet and spicy glaze

• Spice up your chocolate cake mix by adding a spoonful

• Mix it with mash, a great accompaniment to fish

• Add a teaspoon to hot chocolate for a real winter warmer