Sunday, 9 March 2008

Red Pepper Jelly

Been meaning to post this for ages...I made this last summer but forgot to post it at the time. This Jelly is really good served with cold meats and cheeses in sandwiches or as a side dish. It's also pretty good if you heat it gently and use it as an accompaniment to fish.

You need:

5 or 6 Red Peppers
1 teaspoon Salt
1 cup Cider Vinegar
1 small Red Chilli - finely chopped
6 oz Liquid Pectin - Certo is the most common one I know of
5 1/2 cups Sugar
juice of 1/2 Lemon

Wash and deseed the Peppers then whiz them up in a food processor or a blender. Add enough of the pepper pulp to the Vinegar and Lemon Juice to make four cups.

Mix together in a large pan with the Sugar, Salt, and finely chopped Chilli. Bring to a full rolling boil, stirring constantly.

Remove the pan from the heat and then add the liquid Pectin. Return the pan to the heat and boil vigorously for 1 minute, then turn the heat down to a simmer.

Stir and skim off any foam for the next 4 or 5 minutes as the mixture boils gently. Carry out a Setting Test. Once the setting point is reached, pack in sterilized jam jars, seal straight away and then let them cool. Store in a cool dark place or in the fridge for up to 1 year.

Makes eight eight-oz jars.

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