Tuesday, 26 October 2010

Sweet Chilli Jelly

Since making this Sweet Chilli Jelly I've had a bit of a problem - I can't stop eating it. It's well worth making for yourself or for gifts. It looks lovely too!

We had a bit of a glut of big red chillies this year and making this jelly was the perfect solution. Although when I run out, I think I'll just go and buy some more chillies to make it again!

It's great with cheese and meats. I love it on a cheese sandwich, or on the side with sausages and cous cous. But it's great stirred into stews and sauces.

300g red chillies
5 - 10 gloves of garlic
1kg jam sugar
600ml white wine vinegar
6 x 250ml jars

Put the chillies in a food processor and pulse until finely chopped. Chop the garlic and put in with chillies and pulse again.

Place the sugar and vinegar in a heavy bottom pan and dissolve slowly over a low heat. Add the chillies and garlic and season with salt. Bring back to a boil and boil for 10 minutes. Leave to cool slightly before decanting into sterilised jars. Seal tightly.

Store unopened for up to 1 year. Keep in fridge once opened.
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