Ingredients:
- 2 large Red Bell Peppers (approx. 300g), deseeded and coarsely chopped
- 3 to 5 medium Red Chillies or Scotch Bonnets (approx. 30g), deseeded and finely chopped
- 1 cup (240 ml) White Wine Vinegar (5% acidity)
- 1/2 cup (120 ml) Water
- 1/2 tsp (2.5 g) Kosher Salt
- 5 cups (1100 g) Granulated Sugar
- 1 pouch (170 ml) Liquid Fruit Pectin (e.g., Certo)
- 3 to 4 drops Red Food Colouring (Optional)
Instructions:
- Sterilize Jars: Wash jars and keep them hot in a very low oven (100°C/210°F) or submerged in simmering water until needed. Lids should be kept simmering.
- Process Peppers: Roughly chop the bell peppers and chillies, removing all seeds and membranes. Pulse them finely in a food processor until chunky but not puréed. Combine the finely chopped peppers, vinegar, water, and salt in a large, heavy-bottomed pot.
- Initial Boil and Sugar: Bring the pepper mixture to a rolling boil over medium-high heat, stirring frequently. Once boiling, quickly add the measured granulated sugar and optional food colouring. Stir constantly until the sugar is completely dissolved.
- Full, Hard Boil: Bring the mixture back to a hard, heavy rolling boil that cannot be stirred down. Continue boiling vigorously for exactly 5 minutes. Timing this stage precisely is crucial for the set.
- Introduce Pectin & Skim Foam: Remove the pot from the heat immediately. Stir in the entire pouch of liquid pectin swiftly and thoroughly for 1 to 2 minutes. Use a large spoon to skim any white foam or scum that rises to the surface.
- Fill Jars and Process: Using a funnel and ladle, pour the hot liquid jelly immediately into the prepared, hot, sterilised jars, leaving about 1/2 inch (1 cm) headspace. Wipe the rims clean, place the hot lids on, and finger-tighten the screw bands. Process the full jars in a boiling water bath for 10 minutes.
- Cool and Set: Remove the jars from the water bath and place them on a rack or towel to cool completely. The finished Pepper Jelly will set over the next 24 hours.