Not-so-Mellow Yellow Chelly
We can't keep this on the stall very long at the Farmer's Markets so I thought I'd share the recipe.
I can't take all the credit; I got the idea from Nigella & you can make it as hot or as mild as you like.
It's much easier than making a jelly from apples and only takes an hour at most to make.
Chelly (Chilli Jelly) - Mild
INGREDIENTS
150g long fresh red chillies (Remove seeds if you want it even milder)
150g red peppers - seeds & white membrane removed.
1kg jam sugar
600ml cider vinegar
6 x 250ml sealable jars, with vinegar-proof lids
METHOD
Makes approx. 1.5. Litres Keeps sealed for 12 months
Wash your jars & sterilise (I do mine in the oven)
Put the chillies & peppers into a food processor and pulse
until they are finely chopped.
Dissolve the sugar in the vinegar in a wide, medium-sized
pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to
the pan. Bring the pan to the boil, then leave it at a rolling boil for 10
minutes.
Take the pan off the heat and allow it cool for about 10 -20 minutes depending on your patience* (this helps distribute the fruit mixture & prevents it floating to the top of your jars)
Ladle into your jars & seal.
*If you've had no patience, like me, bottle immediately & after 15 minutes or so invert each jar to distribute the chilli & pepper flakes (continue to invert every 15 mins until the little devils stay suspended!)
*If you've had no patience, like me, bottle immediately & after 15 minutes or so invert each jar to distribute the chilli & pepper flakes (continue to invert every 15 mins until the little devils stay suspended!)
Hotter version:
Replace red chillies with yellow scotch bonnet chillies & red peppers with yellow or orange peppers
If you can't be bothered at all, here's the link to buy some! Chelly
