• 150g long fresh red Thai chillies.
  • 150g red capsicum, cored and cut roughly.
  • 1kg jam sugar (this contains pectin, a gelling agent) this may be replaced with plain sugar and pectin, individually.
  • 600ml cider, palm sugar or rice-wine vinegar.
  • 6 x 250ml re-sealable jars, with vinegar-proof lid, such as Kilner jar or re-usable pickle jar.
  1. Put the cut-up chillies into a food processor and pulse until they are finely chopped.  Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
  2. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
  3. Transfer the  mixture from the processor to the pan. Bring the contents to the boil and boil vigorously for 10 minutes.
  4. Run a test by pouring a dribble onto a chilled plate. If the surface forms a film then the jelly is ready, if not return to the heat for a few more minutes and repeat the test.
  5. Transfer the contents into clean sterilised jars. Cool and label with the date of preparation.

Notes: A similar recipe using "just-ripe" apples or crab apples will work as well and doesn't require the use of jam sugar but simply plain sugar. Some prefer this recipe.
The vinegar is critical as the pectin won't gel without the acid component being added. It's also very important in preventing the growth of botulism in the stored product.
You can add more colour if you wish by the addition of a few drops of food colouring to the mixture.