Summary

Ingredients

• 2 kg sugar
• 500 ml vinegar (apple cider vinegar)
• 200 g chilli pepper (s), habañeros, jalapeños
• 1 red pepper (s)
• 25 g pectin

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Instructions

1. Dissolve the sugar in the vinegar over low heat, then let it boil for about 20 minutes until it is clear and syrupy.
2. In the meantime, remove the seeds from the chilli pods and grind them in the blender, as well as the bell peppers. Add this to the vinegar syrup and cook for another 3 minutes.
3. Let cool for 15 minutes and then gradually add the pectin while stirring constantly and stir until it slowly thickens.
4. Using a funnel, pour the jelly into the previously sterilized jars and close.
5. Tastes great on bread rolls and also with grilled meat, turkey, etc.