This year I decided to make all my presents, my Christmas Chilli Jelly went down especially well and it's so easy!! Although it's called 'chilli jelly' this is not the thing to spread on your toast in the morning! - its perfect with cold meats and cheese!
All you need is, to make aprox 1.5 litres:
150g long fresh red Chilli's, each deseeded and cut into 4 pieces
150g red peppers, cored and deseeded and cut into chucked
1kg jam sugar
600ml cider vinegar
6x Kilner or olg fun shaped jam jars
Put the cut-up chillies and peppers into a food processor and pulse until you have a vibrant red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat, do not stir at all!
Add the chilli-pepper mixture to the pan, then turn the heat up and bring the pan to the boil, until it is at a rollicking boil for 10 minutes.
While you are boiling the jam, sterilize your jars by putting the clean jars in the oven for 5 - 10 mins - allow to cool.
Take the pan off the heat and allow to cool. The liquid will become more syrupy. Pour the liquid into the jars and place lids on but not screwed on tight.
Enjoy!!!
This 'Chelly' (as Nigella calls it!) is super good for Christmas and pressys - it's so wonderful for all that left over cold turkey, ham and cheeses - which in my opinion totally makes Christmas!!!
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