Chili Pepper Jelly

1. 1

   Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.

2. 2

   Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.

3. 3

   Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.

4. 4

   Boil for six minutes, keeping an eye on it so it doesn't boil over.

5. 5

   Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.

* Per serving · 4 servings · Values may vary.

No additional tips available.