Molly’s Sweet Chilli Jelly Recipe
This simple Sweet Chilli Jelly recipe produces about 750g of superb hot, sweet jelly. I’ve been using this recipe for over 10 years and think it is about time I shared it with you 🙂
This recipe is suitable for most chilli varieties but my favourites are any of the Habaneros or Thai varieties. Whichever you choose, this jelly will make a spicy treat that is a perfect addition to meat dishes, barbecues and to spice up soups and stews!
25 – 30 Chillis
450 ml White Distilled Vinegar
450g Jam Sugar
Sweet Chilli Secrets of Success:
You can use fresh or rehydrated dried chillis. I recommend using more than 20 chillis but you can experiment depending on the size and variety of chilli, and of course how hot you want your jelly!
Use Jam sugar as it already has pectin added to it.
Use a big, heavy-bottomed pan.
Always clean your jars and sterilise them by putting them in the oven on about Gas Mark 4. Bake them for half an hour before turning the oven off and letting them cool.
Put a saucer in the fridge. Just do it!
Follow This Simple Recipe
- 1. De-seed and chop up your chillis until they begin to form a paste.
- 2. On a low heat, without stirring, dissolve 450g jam sugar in 450ml white distilled vinegar.
- 3. When it has dissolved, turn the heat up and add the chopped chillis.
- 4. Bring the mixture to the boil, then simmer for about 15 minutes, watching it carefully until the jam starts to thicken. To see when the jelly is ready you can test the consistency of the jelly by dropping a spot on your cold saucer. If it solidifies a bit and vaguely resembles jam, it is probably ready.
- 5. Allow the jelly to cool for 20 minutes before spooning into your jars. If you let it cool too much it will not pour and settle in the jar and you will be left with air spaces. I have made this mistake in the pictures below!
- 6. Seal and store. The jelly is best kept for a month before opening to allow the flavour to develop and smooth out. After opening you should consume it within about 2 months. It should store for over a year if unopened.
Molly’s Sweet Chilli Jelly Recipe in Pictures