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
