hot pepper jelly
MAKES 4 x 10fl oz (300ml) jars,
PREP TIME 20 mins, COOK TIME 10 mins
14oz (400g) jalapeños or other mild green chiles, finely chopped
3 1⁄2oz (100g) green bell peppers, seeded and roughly chopped
2 tbsp pectin
1 1⁄2 cups white vinegar
2 cups honey
1 Process the jalapeños and peppers in a food processor to make a purée. Transfer the purée to a saucepan and combine with the pectin, vinegar, and honey. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
2 Pour into 4 clean, sterilized jars and tightly screw on the lids. (To sterilize the jars, see step 1, opposite.) Leave to set for 1 hour before serving. The jelly will keep for up to 2 weeks in the fridge.