Olive Magazine
Hot Red Pepper Jelly Recipe

Hot pepper jelly

Published: November 9, 2019 at 10:42 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes 2 x 250ml

Perk up any dish with this sweet and fiery condiment. Unopened in a cool, dark place, these pretty jars will keep for six months – making them an ideal make-ahead Christmas stocking filler

  • Vegan
  • Vegetarian
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Make a batch of hot pepper jelly, then check out our hot pepper jam, tomato chutney and apple jelly. Also discover more homemade foodie gift ideas.

Ingredients

  • 1kg jam sugar
  • 300ml cider vinegar
  • 2 red peppers, halved, deseeded and roughly chopped
  • 3 scotch bonnet chillies, halved, deseeded and chopped

Method

  • STEP 1

    To sterilise the jars, wash in very hot soapy water then rinse in clean hot water. Put on a baking tray in a 130C/fan 110C/gas 1/2 oven to dry completely. Put a couple of saucers in the freezer to test the jelly later.

  • STEP 2

    To make the jelly, put the jam sugar and vinegar into a large pan and heat gently, stirring until the sugar dissolves. Put the peppers and chillies in a food processor and pulse until finely chopped. Tip into the vinegar mixture and bring to the boil.

  • STEP 3

    Keep boiling for 15 minutes, stirring constantly, then take out a teaspoonful and spoon it onto one of the plates from the freezer. Leave for a minute then run your finger through – it should wrinkle a little and look softly set. If not, simmer it for another 5 minutes and try again.

  • STEP 4

    Pour into the sterilised jars and seal. Once opened the jelly will keep for a month in the fridge.

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