It's SPICY!

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!