My mom sent me this recipe when we had our Skype-tea the other week. I have decided to share it here with you, because I LOVE her chilli jam and chilly jelly.

My Mom’s Simple Chilli Jelly Recipe

Wipe and cut 500g sour apples and 2 lemons into eighths (do not peel, do not core).

Put in a saucepan with 250ml water and 250ml good quality white vinegar.  Bring to the boil and simmer until the apples are soft. Carefully strain, allowing juice to run clear (allow ±2 hours). Discard the fruit.

Cut ±100g chillies of various colours into strips and then into finer pieces, discarding ribs and pips (if you want a hotter chilli, keep the pips).

Return the liquid to the saucepan, add 500ml white sugar, and slowly bring to the boil.

Once the syrup comes to a boil, add chillis and reduce the heat. You only want to make sure the chillies are heated through before turning off the heat.

Cool and bottle.

The natural pectin makes for a very nice, tangy jelly and you will find that the chilli pieces are nicely distributed throughout the jelly.

This recipe was gratefully stolen from my mom, Minette Strydom.

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Happy Cooking!