Red Pepper & Chilli Savoury Jelly

Red Pepper & Chilli Savoury Jelly
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  • 1 kg (2 1/4 lb) Siúcra Sure-Set Jam Sugar
  • 14 g (1/2 oz) trimmed and seeded chilli peppers
  • 233 g (8 1/4 oz) trimmed and seeded red peppers
  • 225 ml (8 fl oz) cider or wine vinegar
  • 225 ml (8 fl oz) water

Wash and dry the red peppers. Cut into small pieces and discard the seeds. Wash and dry the chilli peppers. Cut into small pieces and discard the seeds. Note: Chilli peppers are very pungent and can, after cutting, cause irritation to the skin and eyes. Wear gloves and wash utensils thoroughly after use.

Place the chopped red peppers, chilli peppers and cider vinegar in a blender and process to a puree.

Place in saucepan and wash out blender with the water. Bring to the boil slowly and simmer for 5 minutes to soften and cook peppers. Stir in Sure-Set sugar and continue stirring until sugar is dissolved. Bring to the boil and boil vigorously for 1 minute.

Pot and cover in the usual way; label and date. (See 'Potting and covering' for details).

Serving suggestions : Serve as a relish with omelettes, fish dishes, chicken or vegetables. This relish is delicately spicy and slightly hot, a unique flavour. Chilli pepper aficionados could just trim the ends of the chilli peppers and use the seeds in the jelly to make a hotter relish.