It has been well documented on this blog that I am a big fan of chilli in all it's many forms. I first tasted this Chilli Pepper Jelly at my good friend Kate's house and have been lusting after it ever since. Hot and sweet, I find it's the perfect accompaniment to cheeses, pork pies, falafels, cold ham - in short, all the cold buffet items you might find yourself tucking into over the next festive few weeks!
I followed a recipe from my faithful friend, the River Cottage Preserves handbook by Pam Corbin.
You'll need some hot, fresh, firm chillies - I picked mine up from Berwick Street Market in Soho for a couple of quid.
Same goes for the peppers - you want them to be firm and fresh.
You can really taste the lime in the finished jelly - it gives it a lovely fresh kick. The recipe uses tasty fresh ginger too.
Although the recipe uses vinegar as a preserving agent, you make it more like a jam than a chutney, after a few minutes of boiling it's ready to pot.
A little jewel like pot of this hot peppery relish will brighten up many a January day and make a lovely addition to a Christmas Hamper!