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Super Hot Chilli Jelly Recipe

In our humble opinion here at The Chilli King, chilli jelly needs to be hot. In fact it needs to be a little bit ‘too hot’. The Trinidad Moruga Scorpian peppers that I use in this recipe are incredibly hot chillies. In 2012 they were crowned the hottest in the world when one tested in at over 2 million units on the scoville heat scale at the New Mexico University Chile Pepper Institute.

Our Moruga Scorpian plant was given to us earlier in the year by our friends over at Potters Plants. If you don’t have Trinidad Scorpians then any variety will do, particularly other super hot chinense varieties such as Naga Jolokia or Butch Ts. Failing that most supermarkets or asian shops tend to stock the old hot sauce favorites Habanero or Scotch Bonnets which would work equally well in this recipe. You might want to adjust the number of peppers depending on how hot you like it and the heat of the pods you’re using.

Moruga Scorpian Chilli Jelly Recipe

The following recipe makes approximately 2 x 250ml jam jars. This incredibly simple chilli recipe has only three ingredients: chillies, sugar and vinegar.

Super Hot Chilli Jelly Ingredients

  • 3 x Moruga Scorpian chillies
  • 500 g of jamming sugar
  • 300 ml of cider vinegar

1. Add the jamming sugar and vinegar to a medium sized saucepan. Cook over a gentle heat until the sugar has dissolved. Try to avoid stirring the sugar, instead an occasional swirl of the pan will help it along.

2. While the sugar is dissolving place the chillies (with seeds, without stalks) into a food processor and blitz until they’re shredded into small pieces.

3. Once all of the sugar is dissolved in the vinegar, add the chillies and turn up the heat.

4, Bring the mixture to the boil and continue to cook at a rolling boil for 10 minutes.

5. Turn off the heat and wait a few minutes. Any bubbles/foam should disappear after a couple of minutes. If not skim off the top with a spoon.

6. As the jelly cools it will start to thicken. The aim is to jar the jelly while it is still pourable but thick enough for the chilli flecks to be suspended in the jelly rather than floating on top.

6. Once the consistency is right (typically after 5 minutes), add the jelly to steralised jars and seal tightly.

Unlike chutney chilli jelly is ready to use as soon as it has cooled and fully set. This hot chilli jelly is ideal served with cheese and crackers, along side cold meats or in sandwiches/toasties.

8 comments… add one
  • Gary May 14, 2015, 1:42 pm

    Will this work with dried Carolina reapers?

    • The Chilli King May 22, 2015, 5:12 pm

      It would work but in my opinion chilli jelly is much better if made with fresh pepper. If using dried you’ll likely need to sieve the jelly prior to setting.

  • Suzy September 13, 2014, 9:02 pm

    Fantastic results, great recipe

  • Johnny September 3, 2014, 9:28 pm

    Just tried this recipe and ended up with chilli toffee; almost solid! Where did I go wrong?

    • The Chilli King October 2, 2014, 1:15 pm

      It sounds like you may have over boiled the jelly???

  • gordon cuntington December 12, 2013, 12:40 pm

    Would like to see a few more recipes for sauces.

    The jam was good. Thanks

  • Darren October 10, 2013, 7:10 pm

    Just made a batch of this but used Orange Habanero pods instead. I put 6 pods in and it turned out amazingly well. Can’t believe I haven’t tried making this stuff before. Thanks!

    • The Chilli King October 13, 2013, 7:06 pm

      Darren – Glad you liked the recipe!

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