Ingredients:

  • 4 large Red Bell Peppers, cored, seeded, and roughly chopped (approx. 600g)
  • 3 to 5 medium Red Chilli Peppers (e.g., Fresno or Jalapeño), stems removed and roughly chopped
  • 1 cup (240 ml) Distilled White Vinegar (5% acidity)
  • 5 cups (1 kg) Granulated White Sugar
  • 2 pouches (120 ml total) Liquid Fruit Pectin
  • 1 teaspoon Unsalted Butter (optional, to reduce foam)

Instructions:

  1. Sterilize the jars, lids, and rings thoroughly, and keep them warm until you are ready to use them.
  2. Mince the chopped bell peppers and chilli peppers in a high-powered food processor until they are very finely minced but not yet a puree. The texture should be uniform.
  3. Transfer the minced peppers and the vinegar into a large, heavy-bottomed stockpot.
  4. Bring the pepper and vinegar mixture to a rolling boil over high heat. Reduce the heat slightly and cook for 10 minutes, stirring occasionally, to soften the peppers and release their flavour.
  5. Stir in the entire 5 cups of granulated sugar immediately. Add the optional teaspoon of butter now to help suppress foam. Continue stirring constantly over high heat until all the sugar is completely dissolved.
  6. Bring the mixture to a hard, rolling boil that cannot be stirred down. This step is critical for activating the pectin.
  7. Once the hard boil is reached, pour in the liquid pectin quickly and all at once. Return the mixture to a vigorous, hard rolling boil and boil for exactly 60 seconds (1 minute). Timing is essential.
  8. Immediately remove the pot from the heat source. Skim off any residual foam using a wire skimmer or metal spoon. Test the set by placing a small spoonful of jelly onto a chilled plate; if it wrinkles when pushed, it is set.
  9. Using a canning funnel, ladle the hot jelly into the warm, sterilised jars, leaving 1/4 inch (6 mm) headspace.
  10. Wipe the jar rims clean with a damp cloth, apply the lids, and screw on the rings fingertip tight. Process the filled jars in a boiling water bath for 10 minutes for shelf stability.
  11. Remove jars and place them on a wire rack or towel to cool undisturbed. Allow the jelly to set for 12–24 hours before moving or storing.