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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