Some like it hot… me to! My bell pepper – chili – jelly spices all up…

recipe for about 700g


  • 3-5 chilies, divided, seeds removed, chopped
  • 8 red bell peppers, chopped
  • 2 cooking apples, cut in small pieces
  • 125 white vinegar
  • 1,3 l water


  • 1 tbs coriander seeds, lightly crushed
  • 5 cm fresh ginger, peeled & chopped
  • about 1 kg jam sugar
  • some fresh coriander leaves

how to do

  • add 2-3 chilies, bell peppers, apples, vinegar, water, coriander & ginger in a big pot


  • come to boil, then reduce the temperature & let simmer for 1 hour till the bell peppers are smooth


  • juice the mix through a food mill & a gauze strainer
  • measure up the strained juice & pour it back into the cleaned pot
  • each 500 ml juice needs 450 g jam sugar, add the measured up amount of sugar into the pot
  • stir permanently by low temperature till the sugar is melted
  • come to boil & 3 min cook at a rapid boil till the mass starts to thicken
  • let it cool down for about 5 min & skim the foam which may arise
  • if you like it hot, mix in the remaining chilies
  • fill in warm, sterilised (put them for 10 min in an oven by 134 degree) jars & cover with parchment paper
  • if the jelly has cooled down, the jars can be closed by a screw-on lid & store cool

look, smell & go for the show

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