This Roasted Red Pepper Jelly has a hint of chilli, making it ideal for giving a little bit of heat to a cold platter of meats, or for using as a wonderful glaze, particularly if making a glazed ham.
Roasted Red Pepper Jelly Recipe
Makes about 1 Kg of jelly to pot.
- 8 red bell peppers (quartered and de-seeded)
- 4 fresh red chillies (halved and de-seeded)
- 1 onion (roughly chopped)
- 2 garlic cloves (roughly chopped)
- 250ml water
- 250ml white wine vinegar
- 2 tsp sea-salt
- approx – 450g preserving sugar (added pectin)
Quarter the peppers and de-seed. Arrange the peppers, skin side up, on a grilling rack placed under a hot grill, for a few minutes until the skins blister and blacken.
Put the peppers in a polythene bag (to sweat and the skins loosen) until they are cool enough to handle, then remove the skins.
Put the skinned peppers, chopped chillies, onion, garlic and water in a food processor and process to a purée. Press this purée through a fine-meshed sieve, set over a bowl, pressing hard with the back of a wooden spoon, to extract as much juice as possible.
Take the reserved juice and stir in the white wine vinegar. Measure the juice mixture into the cleaned preserving pan, adding 450g of preserving sugar for every 600ml of juice.
Stir the sugar and sea-salt into the pepper mixture. Heat gently, stirring, until the sugar is dissolved completely, then bring to a rolling boil. Cook the jelly, stirring frequently, for 5 minutes, then remove the pan from the heat.
Pour the jelly into warmed. sterilized jars. Leave to cool and set, then cover, label and store. Use within 6 months and once opened store in the fridge.