in USA or Canada

Chili jelly

updated

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Ingredients for 1 servings:

  • 2 kg sugar
  • 500 ml vinegar (apple cider vinegar)
  • 200 g chili pepper(s), habañeros, jalapeños
  • 1 bell pepper(s), red
  • 25 g pectin

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Chili Jelly, for 12 jars of 180 g each

Dissolve the sugar in the vinegar over low heat, then simmer for about 20 minutes until it becomes clear and syrupy. Meanwhile, deseed the chili peppers and chop them in a blender, along with the bell pepper. Add this to the vinegar syrup and simmer for another 3 minutes. Let cool for 15 minutes, then gradually add the pectin, stirring constantly, until it slowly thickens. Using a funnel, pour the jelly into previously sterilized jars and seal. It tastes great on bread rolls and also with grilled meat, turkey, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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