Red Pepper Jelly

A community recipe by baby cakes

Not tested or verified by Nigella.com

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Introduction

sweet red pepper jelly, perfect for christmas or any other time of year, but i must warn you its very addictive!!!! goes really well with houmous or cheese on crackers. you can add a few red chilies to give a bit of a kick too. really easy to make and keeps for ages so dont be alarmed by the quantities.

Ingredients

Serves: 4-6

6 large red bell peppers
3 ounces white wine vinegar
2 large lemons (juice of)
1 pound superfine sugar

Method

Red Pepper Jelly is a community recipe submitted by baby cakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whizz peppers in a food processor as chunky as you want the final result to be (i prefer it finely chopped).

Put the blitzed peppers into a stainless steel sauce pan and add all the other ingredients. Bring to the boil and then simmer for 20-30 mins or until relatively thick (like honey) stirring occasionally, be careful not to let it burn or go too thick as it thickens further in the fridge.

Its now ready to pour into jars. leave to cool a little before you put it in the fridge.