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Roasted red pepper and chilli jelly
8 red peppers quartered and deseeded
3 red chillies halved and deseeded
1 onion roughly chopped
2 cloves garlic chopped
250 ml water
250 ml white wine vinegar
1 ½ tsp salt
450 g jam sugar with added pectin
Place peppers skinside up on grill pan and grill till blistered and blackened. Place in a polythene bag until cool enough to handle
Skin then place in processor or blender with chillies garlic onion and water. Whizz till mush.
Press through a sieve to get about 750ml liquid.
Place in large stainless steel pan with vinegar, salt and sugar. Heat slowly stirring until the sugar is dissolved.
Bring to a rolling boil and cook for 4 mins exactly.
Pour into warmed sterilised jars and cover .
The leftover mush I popped in a pan with 1ltre of veg stock, 1 tbsp of Worcestershire sauce , a hearty dash of Tabasco and s&p. Brought to the boil and simmered for 10 mins. Voila.. I now have 4 pots of sauce for the freezer.
8 red peppers quartered and deseeded
3 red chillies halved and deseeded
1 onion roughly chopped
2 cloves garlic chopped
250 ml water
250 ml white wine vinegar
1 ½ tsp salt
450 g jam sugar with added pectin
Place peppers skinside up on grill pan and grill till blistered and blackened. Place in a polythene bag until cool enough to handle
Skin then place in processor or blender with chillies garlic onion and water. Whizz till mush.
Press through a sieve to get about 750ml liquid.
Place in large stainless steel pan with vinegar, salt and sugar. Heat slowly stirring until the sugar is dissolved.
Bring to a rolling boil and cook for 4 mins exactly.
Pour into warmed sterilised jars and cover .
The leftover mush I popped in a pan with 1ltre of veg stock, 1 tbsp of Worcestershire sauce , a hearty dash of Tabasco and s&p. Brought to the boil and simmered for 10 mins. Voila.. I now have 4 pots of sauce for the freezer.
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