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 jelly600ml 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 set1.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 are4. 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 lidsAnd 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