Chilli Jelly

Ingredients

Makes 200 ml

• 60g fresh chillies

• 100g castor sugar

• 100ml cider vinegar

• juice of 1 lemon

• 5 tbsp liquid pectin

• 1/2 tsp salt

Method

First off you need to prep the chillies so cut off the stalk then cut them in half lengthways and scrape out the seeds. I get rid of the seeds as it keeps the consistency of the jelly better and would rather just use a hotter chilli if i want a bit more fire. Leaving them in though won't hinder the recipe.

Now either blitz them up in a food processor or chop them as small as you can.

Once that is done add the chopped chilli to a pan with the sugar, vinegar, lemon juice and salt. Bring the mixture to a simmer then keep simmering with the lid on for 10 minutes stirring every so often. This will allow the sugar to dissolve and the flavours to really mingle together.

After 10 minutes remove the lid and bring to a boil. Now add in the pectin and bring it back up to a really rolling boil for 2 minutes. This high heat will allow the pectin to do it's magic. Keep stirring to avoid the sugars caramelising and you should feel it start to thicken. You can check if it's setting by putting a small amount on a cold spoon. it should very quickly start to set and when you push your finger through it you should start to see it rippling.

Now it should be ready to pour into a jar. If you aren't going start eating it as soon as it's ready or are making it as gifts, steralise the jars you are using by washing in hot water then drying out in an oven at 150c (300f) for 15 mins. Soaking the lids in boiling water for the same.

Once it's in the jar set aside and allow to cool overnight. It should start to set and give you a lovely jelly or jam like sauce that can then be eaten over the next few weeks or if in steralised jars kept for a year.

If it doesn't set to your liking as any jellies and jams can be fickle things effected by everything from the brand of pectin to the type of pan, don't worry. It's likely that it just didn't get hot enough. You can always just pour it back in a pan a day or two later and bring to a boil for a bit longer. It's quite robust stuff and won't be harmed by having another go.