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