[sunshineband]

I bought some chilli jelly from a craft fair in the Summer and it seemed quite straightforward to make something similar. Just made six half sized jars of it and it is gorgeous: if anyone would like to try it, here is the recipe:

Chilli Jelly Recipe
300g - 350g of red peppers and chillies. I used about half each but it depends on how hot you want it to be. Chillies with thicker flesh work better than very thin walled small ones. Half of my chillies were an orange variety but it still looked fine. I took out the seeds as I wasn't sure how they would look suspended in the jelly

600ml white wine vinegar Cider vinegar would be OK too. This seems a lot at the time but it is the correct amount!!

1kg jam sugar It needs the pectin to get a set

1.Deseed and chop the peppers and chillies. I put them in a blended with about half a cup of the vinegar and kept going until they were pieces and 0.25cm in size. Some were a bit bigger, but don't let it become a puree

2. Put the mix from the blender in a large pan, with the rest of the vinegar and the sugar. Stir to dissolve the vinegar as the mixture warms up

3. Keep it at a decent boil for ten minutes and test for a set I used the saucer from the freezer method, and mine took 14 minutes to reach a set. It depends on how juicy your peppers etc are

4. Leave for five minutes to cool slightly, and then pour into warm sterilised jars, wipe off any that goes on the rim and put on lids immediately. Recycled jars are fine as long as they have vinegar proof lids

And that's it!!

I haven't made it before, but I would expect this to store well unopened, for at least 6 months or even up to a year, but once opened it will need to be used up within a month I would think. Mind you, it will probably get used up long before that in our house 

[mumofstig]

Ooh, thanks sunny, I've only ever seen, and used, recipes that were chillies in an apple/crabble jelly - so this is deffo for trying next year.

Let us know how it keeps, can't see a problem though 

[Comfreypatch]

Sarah raven has a similar recipe and she says hers keeps for a year. Others I've tried say six months and store in fridge after opening.

[sunshineband]

Sarah raven has a similar recipe and she says hers keeps for a year. Others I've tried say six months and store in fridge after opening.

Good to know, thank you 

[mumofstig]

I'm confused now........preserving sugar isn't the one with added pectin
http://www.silverspoon.co.uk/products/baking-and-cooking/preserving-sugars/preserving-sugar

the one with pectin in,  is jam sugar 

[sunshineband]

I'm confused now........preserving sugar isn't the one with added pectin
http://www.silverspoon.co.uk/products/baking-and-cooking/preserving-sugars/preserving-sugar

the one with pectin in,  is jam sugar 

Oh yes. I went and got the bag out of the bin. It is Jam Sugar so I am going back to change the recipe... thanks very much for pointing this out!!! DOH! 

Done it 

[mumofstig]

I only found out when I went to see how much preserving sugar I had left in the cupboard, to make some....and saw I had jam sugar 

[sunshineband]

I only found out when I went to see how much preserving sugar I had left in the cupboard, to make some....and saw I had jam sugar 

Well that was a bit of luck 

Hope yours turned out well 

This is my batch, as yet unlabelled (need to wash the jars again as they are still a bit sticky for some reason). The chillies on the lid are not the type I put in it, they are just there so I remember what the pic is!! 

Mumofstig, they are the Red Demon chillies I mentioned to you in another post