Although I call this chilli jam, I don’t mean by this that it’s the sort of thing you’d spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? – that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. In the traditional run of things, jellies are incredibly hard work to make, or at least I find them so. If I tell you that jelly-making tends to involve tying jelly bags or pieces of muslin to the leg of an upended stool and straining stuff through the fine cloth into a bowl sitting in the underside of the stool’s seat for at least 12 hours, you’ll get the picture. But don’t worry. I don’t strain – in either sense of the word – myself, but leave the orange-glowing red jelly cheerfully freckled with the bits of chilli and sweet pepper, and instead of getting my jellied set from preparing, cooking and sieving bucketloads of high pectin fruit, I simply cook the chillies in vinegar and pectin-added sugar, an essential ingredient I buy from the supermarket where it is labelled ‘jam sugar’. It could scarcely be easier. I make the “chelly with equal weights of hot and sweet peppers, but if you wanted a bit more fire in your jelly, you could up the amount of chilli peppers and reduce the amount of bell pepper. But this proportion provides enough tingle for those who like it hot, but without burning out more sensitive palates.

I absolutely love this recipe. I made some at Christmas to give to various people and it was a huge success. My secret Santa buddy was most pleased. Thanks Richard NoWireHangers

NoWireHangers

This is a tasty recipe but it stayed far too runny.

yogadiva

Delicious! Even a couple of my most conservative eater friends said they really liked it! Just the right amount of kick

Sarahmoo

I just made this as we had loads of fresh chillies and peppers from the garden. Despite some apprehension over some of the reviews, mine turned out beautifully! I used Tate & Lyle 'jam sugar' as stated and followed the recipe to the letter - I used a wide rimmed (27cm)and fairly shallow (9cm) pan, I did not stir the vinegar and sugar at all but did swirl it round in the pan once or twice. It tastes delicious and is now all jarred up and ready to use for all sorts of yummy things!

CucinaItaliana

This is a massive favourite in our house which unfortunatly for me means i cant just make it at christmas. I too use the 'tate and lyle Jam sugar' and have no problems with the setting.

Pashy

I am afraid mine didn't set - stayed runny, and is about to go in the bin .......... real shame, was making it as Christmas gifts.

Becksy

Did it last year for christmas presents and everybody loved it. It tastes wonderful, looks gorgeous and its very very sexy! It goes almost with everything! It will be my Christmas present for this year as well. If its too runny add some more jam sugar and let it shimmer a bit more don't expect though the texture to look exactly like jam.

1savvas1

It was very easy to make and tastes lovely! Just put it in jars and waiting for it to set properly.

ahughes

Made this the other day but used preserving sugar by mistake so it didn't set. Put it into jars and used it as chiili dip instead. Bought jam sugar and remade it the following day and it's a hit in our house.

alwayscookin

We are on our second batch. Cannot get enough of the chilli jam in our house. Set perfectly, followed the method to the letter.

Tanky

1. I couldn't get "Jam Sugar" so I used 1 kilo of sugar & 50g of "Jam Setta" & hoped for the best. The Jam Setta packet said to stir constantly while this recipe says not to stir so I gave a very gentle stir & it worked a treat. It set perfectly, it even looks like the picture! 2. Wear gloves! I prepared enough chilli for 2 batches & my hands have been painfully burning for 20 hours. Great recipe & I will make it again but with very thick gloves on 8 )

Bee_One