07 April 2009


Chilli Jelly!
My new favourite condiment

You know it's a winner when you make two batches in a week!

This is the recipe I use.

Adaptations :
• I don't use jalapeños, but small red Thai chillis. I think you could use any sort of chilli you have to hand, or in the garden.
• I don't use the cranberries; the red capsicum does help get a better colour (having made one batch with and one without).
• I add finely diced seeded chillis to the mixture once it's cooking with sugar etc.

Notes :
• The strained chilli & apple 'juice' may look cloudy when first strained, but it will cook up clear.
• I squeezed the jelly 'bag' quite a lot to get as much liquid out as possible, twisting the neck of the bag to pressure the contents. This gave me more liquid, and the results still cooked up clear.
• It took about 60-75 minutes to gel, when starting with 1.5 litres of 'chilli juice'. A candy thermometer helps a lot, and test frequently when it's close to setting.

Thanks to Kuka for introducing me to this delicious stuff! I adore the jewel-like colour, and the wonderful hot spice hit!

Super scrummy on cheese (especially good with bleu cheese, cream cheese, or Brie!). Wonderful on buttered toast. Nom nom nom!

In booky news, Word Searches For Dummieshas officially gone to press! Thousands of copies are being printed! Oh my! Let's hope there aren't too many mistakes that slipped by all that editing and proofreading .... feeling a bit nervous about that!


  1. Yay! I've been waiting for my word searches book. It's a passion not quite as intense as knitting but pretty close! And that jelly--exquisitely colored.

  2. Congratulations!

    My husband would probably LOVE chili jelly.

  3. Half the people in my house eat chili and I'm one. That looks fantastic.

  4. if you find yourself in possession of excess jam, you will give me a call right? ;-)

  5. Yum. Yum. Yum, I must really get my act together and make some!!

  6. I know I would love this stuff -- I love jalapeno jelly and cream cheese on crackers. But I'm too lazy to make it myself.


  7. woo hoo now I have something that i can try with my chili bushes - have no idea what kind they are, but neither too hot nor too mild ... and so attractive - dark dark purple chili, occasional orange ones, and with black leaves

  8. What a lovely color. I bet it tasted good. Something I never heard of. I was at B&N yesterday and saw so many cross word books all over the store. Enjoy the rest of the weekend

  9. Oh thank you for the recipe linky - yum!
    and puppy pics - sorry I haven't visited for a while, but the puppy makes it all OK!


Note: only a member of this blog may post a comment.