Nigella Chilli Jelly combines fresh red chilli peppers, red peppers, jam sugar, and cider vinegar. This sweet and spicy condiment takes approximately 2 hour and 10 minutes to prepare and makes 5 servings.
More Nigella Recipe:
- Pioneer Woman Hot Pepper Jelly
- Pioneer Woman Blackberry Freezer Jam
- Pioneer Woman Blackberry Freezer Jam
💓 Why You’ll Love This Chilli Jelly Recipe:
- Versatile Condiment: Elevates everything from cheese boards to grilled meats.
- Sweet Heat: Balances sweetness with a kick of spiciness.
- Homemade Goodness: Impress guests with your homemade gourmet touch.
❓ What Is Nigella Chilli Jelly Recipe?
Nigella Chilli Jelly is made with long fresh red chilli peppers, red peppers, jam sugar, and cider vinegar.
🌶 Nigella Chilli Jelly Ingredients
- 150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
- 150 grams of red peppers (cored, deseeded, and cut into rough chunks)
- 1 kilogram of jam sugar
- 600 millilitres of cider vinegar
🍝 How To Make Nigella Chilli Jelly
- Sterilize your jars and let them cool completely.
- Chop the chilies finely in a food processor until they are finely chopped. Add chunks of red pepper and pulse again until well mixed.
- In a wide pan, heat vinegar and sugar together over low heat until sugar dissolves.
- Add the chilli-pepper mixture to the pan. Bring to a boil and simmer vigorously for 10 minutes.
- Remove the pan from heat and let it cool. The liquid will thicken gradually from syrupy to jelly-like as it cools, about 40 minutes.
- Once cooled and slightly thickened, ladle the jelly into sterilized jars. You can gently stir if desired.
- Seal the jars tightly and store them in a cool, dark place until ready to use.
💭 Recipe Tips
- Handling Chilies: Wear gloves when handling hot peppers to avoid skin irritation.
- Food Processor Tips: Pulse the chilies and red peppers in batches to ensure they are finely chopped but not pureed.
- Choosing Jars: Use clean, sterilized jars with tight-fitting lids to preserve the jelly effectively.
🧆 What To Serve With Chilli Jelly?
You can serve chili jelly with Sausage Rolls, Cheese Straws, Courgette Fritters, Spaghetti Bolognese, or Lamb Kofta, or Toad In The Hole ,on Chicken Tray Bake.
🎚 How To Store Leftovers Chilli Jelly?
- In the fridge: Store leftovers chilli jelly for 3 weeks in a container.
- In the freezer: Store leftovers chilli jelly for 6 months in a freezer container.
🥵 How To Reheat Leftovers Chilli Jelly?
- In the microwave: Heat leftovers chilli jelly on high for 30 seconds.
- In the air-fryer: Warm leftovers chilli jelly for 1 minute at 300°F.
FAQ’S:
How Thick Should Chilli Jelly Be Before Jarring?
Chilli Jelly should be thick enough to coat the back of a spoon and slowly drip off.
What Can You Do If Chilli Jelly Is Too Runny?
If your Chilli Jelly is too runny after cooling, you can reheat it and simmer for a few more minutes to help it set further.
How Do You Know If Chilli Jelly Is Spoiled?
You can tell if Chilli Jelly is spoiled if it develops an off smell, mold, changes texture significantly, or if the color becomes noticeably different. Discard it if any of these signs are present.
How Can You Make Chilli Jelly More Spicy?
To make Chilli Jelly more spicy, you can increase the amount of red chilli peppers used or include some of the seeds for added heat during the chopping process.
More Nigella Recipe:
Nigella Chilli Jelly Nutrition Facts
- Calories: 41cals
- Total Fat: 0.2g
- Saturated Fat 0.1g
- Trans Fat: 0g
- Monounsaturated Fat: 0g
- Polyunsaturated Fat: 0g
- Dietary Fiber: 0g
- Total Sugars: 9g
- Protein: 0g
- Cholesterol: 0mg
- Sugar Alcohols: 0g
Nigella Chilli Jelly
Description
Nigella Chilli Jelly combines fresh red chilli peppers, red peppers, jam sugar, and cider vinegar. This sweet and spicy condiment takes approximately 2 hour and 10 minutes to prepare and makes 5 servings.
Ingredients
Instructions
- Sterilize your jars and let them cool completely.
- Chop the chilies finely in a food processor until they are finely chopped. Add chunks of red pepper and pulse again until well mixed.
- In a wide pan, heat vinegar and sugar together over low heat until sugar dissolves.
- Add the chilli-pepper mixture to the pan. Bring to a boil and simmer vigorously for 10 minutes.
- Remove the pan from heat and let it cool. The liquid will thicken gradually from syrupy to jelly-like as it cools, about 40 minutes.
- Once cooled and slightly thickened, ladle the jelly into sterilized jars. You can gently stir if desired.
- Seal the jars tightly and store them in a cool, dark place until ready to use.
Notes
- Handling Chilies: Wear gloves when handling hot peppers to avoid skin irritation.
Food Processor Tips: Pulse the chilies and red peppers in batches to ensure they are finely chopped but not pureed.
Choosing Jars: Use clean, sterilized jars with tight-fitting lids to preserve the jelly effectively.