Comments on: Chilli Jelly Recipe

By: Chilliphobia

Chilliphobia — Mon, 05 Dec 2011 15:58:16 +0000

I used some tights……they were clean ones though!

By: The Chilli King

The Chilli King — Mon, 05 Dec 2011 11:31:36 +0000

Rony – A cheese cloth will do the job. Alternatively any decent fabric cloth should sell muslin if you can’t find a specific jely cloth.

By: rony

rony — Thu, 01 Dec 2011 20:11:34 +0000

Hi – I would like to make this recipe; but I’m not sure what is a “thick muslin or a jelly bag” is. I went to my local grocery store and no one at the store seemed to know what I’m asking for either. Please help and let me know where I can find this material? or what is a proper substitute? maybe cheese cloth?
Thank you.

By: Chilliphobia

Chilliphobia — Sun, 27 Nov 2011 15:40:51 +0000

This recipe is awesome! Finshed making it today and used home grown apples, don’t know what kind they are! and overall 12 chillis and 11 tiny bird eye chillis (that smelt evil, nose burners!) I actually can’t eat spicy stuff, but tried a bit of left over jelly on crackers and it wasnt too bad, just warmed the tongue a bit but wasn’t over spicy, as the apple in it made it a bit like sweet chilli. I cheated and put a bit of red food colouring in it so it looked extra fiery! I’m putting it in Christmas hampers as something a little bit different to go with the cranberry and apple chutneys etc, everyone is excited about trying it though, hope they can hang on ’till Christmas! P.S I think you should have a photo upload bit! Because mine looked amazing- even though I cheated :p

By: claire

claire — Wed, 23 Nov 2011 23:14:03 +0000

Made this using half crab and half coolers, but forgot crabs give much less juice! So using 10 scotch bonnets in the super concentrated pulp……and resulting jelly is SCORCHIO!!

By: chillin out man

chillin out man — Sat, 05 Nov 2011 19:13:16 +0000

Thank you so much for this recipe. I am now making my second batch. First batch i used the white wine vinegar, a mixture of peter penis chillies and jalapeno chillies. This was delicious

By: Dillooney with chilli

Dillooney with chilli — Wed, 26 Oct 2011 22:03:16 +0000

Great recipie!!! made it today and goes great with poppadoms or a side

By: chilli queen

chilli queen — Mon, 28 Mar 2011 14:08:33 +0000

I have just pulped up loads of chillis and mixed it in with the jelly to give a more ‘jammy’ consistancy, heaven!!!

By: Morganzilla

Morganzilla — Thu, 25 Nov 2010 19:56:38 +0000

Love this recipe, thanks!
The chillis always float. Once you’ve put the jelly in jars, leave to cool for about 10 minutes then turn the jars upside down for a bit. Chillis will slowly redistribute themselves. Just remember to turn the jars the right way up before it sets completely and sticks to the lid! Also works with marmalade.
My main tip would be to keep the windows open while you cook this, otherwise you’ll never get the vinegar smell out of the house!

By: jeni

jeni — Tue, 23 Nov 2010 22:31:48 +0000

im very excited to try this recipe, if my daughter wasn’t tucked up asleep i’d be off to the nearest 24 hr supermarket for the ingredients im missing to start a midnight jelly session.