Super Hot Chilli Jelly Recipe
In our humble opinion here at The Chilli King, chilli jelly needs to be hot. In fact we think it needs to be a little bit ‘too hot’. The Trinidad Moruga Scorpion peppers we use in this recipe are perfect for achieving that heat – definitely classed as a super hot variety. Their fruity, slightly smoky flavour works beautifully once balanced with sugar and vinegar. Of course, you can adjust the type and quantity of peppers to suit your own heat tolerance. This super hot chilli jelly recipe is one of the ones we make every year.
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 favourites Habanero or Scotch Bonnets which would work equally well in this recipe.
The following recipe makes approximately 2 x 250ml jam jars. This incredibly simple chilli recipe has only three ingredients: chillies, sugar and vinegar.
There’s no pectin or fancy equipment needed here – just heat, patience, and the right setting point. The vinegar and sugar do the work; your job is mostly just watching the pan and knowing when to stop boiling.
Super Hot vs. Classic Chilli Jelly – What’s the Difference?
If you’ve made our classic chilli jelly recipe before, this one works quite differently.
The classic recipe relies on natural pectin from crab apples to set the jelly. That means cooking down apples and chillies, straining the pulp through a muslin or jelly bag for several hours, then boiling the strained juice with sugar – a longer process, but one that gives a clearer, more traditional jelly.
This super hot version skips the apples and straining altogether. Jamming sugar (which contains added pectin) does the setting work instead, so the chillies go in whole – blitzed, not strained – and the whole process takes well under half an hour, start to finish. The trade-off is a slightly less clear jelly with visible flecks of chilli suspended throughout, rather than the smooth, translucent result you get from the apple-based method.
In short: if you want a traditional, clearer jelly and don’t mind the extra time, use the classic recipe. If you want something fast, fiery, and fuss-free, this is the one.
Super Hot Chilli Jelly Ingredients
The following recipe makes approximately 2 x 250ml jam jars. This incredibly simple chilli recipe has only three ingredients: chillies, sugar and vinegar.
Make sure you have sterilised jam jars and a jam funnel ready before you start – the jelly thickens quickly once it’s off the heat.
Recipe Kit: What You’ll Need
- Jamming Sugar (with added pectin) – essential for this quick-set method
- 250ml Jam Jars with Lids – sized to match this recipe’s yield
- Jam Funnel – makes jarring hot jelly much less messy
- Jam Thermometer – takes the guesswork out of the setting point (chilli jelly typically sets around 104-105°C)
- Trinidad Moruga Scorpion Seeds – grow your own for next year’s batch. I’ve found this superhot variety to be reasonably easy to grow in the UK climate.
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Super Hot Chilli Jelly
Ingredients
Method
- Add the jamming sugar and cider vinegar to a medium saucepan. Heat gently until the sugar has fully dissolved, swirling the pan occasionally rather than stirring.
- While the sugar dissolves, blitz the chillies in a food processor until finely chopped.
- Once the sugar has fully dissolved, add the chopped chillies to the pan and turn the heat up.
- Bring the mixture to a rolling boil and cook for 10 minutes, stirring occasionally.
- Remove from the heat and leave to stand for a few minutes. Skim off any foam that doesn't disappear on its own.
- Allow the jelly to cool slightly until it thickens but is still pourable – this is when the chilli flecks will suspend evenly rather than floating to the top (usually after about 5 minutes)
- Pour into sterilised jars while still warm and seal tightly.
Notes
Choosing Your Chillies
Because jamming sugar sets the jelly rather than relying on the fruit itself, you’ve got a lot of freedom with which chilli you use. This recipe scales in heat far more than the classic version.
- For maximum heat: Trinidad Moruga Scorpion, Naga Jolokia (Bhut Jolokia), or Butch T all work well and hold their flavour through the boil.
- For a milder version: swap in Habanero or Scotch Bonnet (both widely available in UK supermarkets and Asian grocers and easier to grow yourself) for a jelly with plenty of fruitiness but far less punishing heat.
- Seed removal: leaving the seeds and pith in will increase the heat further, since that’s where most of the capsaicin is concentrated. Remove them if you want the chilli flavour without quite so much fire.
As a rough guide, three small super-hot chillies (like Moruga Scorpion) give a jelly hot enough to notice immediately but still enjoyable with food. If you’re using a milder variety like Scotch Bonnet, you can comfortably use 5-6 for a similar overall kick.
FAQ
Can I use dried chillies instead of fresh?
Yes, though fresh is recommended for the best texture and flavour. If using dried chillies, rehydrate them first and sieve the jelly before it sets to remove any tough skin fragments.
Why has my chilli jelly turned solid, like toffee?
This usually means the mixture was boiled slightly too long or at too high a temperature. Jam and jelly rely on reaching setting point, not a fixed time — once bubbles are large and slow and the mixture coats the back of a spoon, it’s ready to come off the heat.
How long does chilli jelly keep?
Sealed and stored in a cool, dark place, an unopened jar will keep for up to 12 months. Once opened, keep refrigerated and use within 4-6 weeks.
What can I use chilli jelly with?
It’s excellent with cheese and crackers, alongside cold meats, or stirred into sandwiches and toasties. It also works well as a glaze for grilled or roasted meats.
You Might Also Like
More jelly & preserving:
- Classic Chilli Jelly Recipe – our original pectin-set version, if you fancy trying the traditional method
- Chilli Chutney Recipe – another great way to use up a glut of hot chillies
- How to Preserve Chillies – other ways to store your harvest beyond jars and jellies
Choosing your chillies:
- Chilli Heat Guide – see how Trinidad Moruga Scorpion compares to other varieties on the Scoville scale
- Chilli Pepper Seeds – grow your own super hots for next year’s batch
Growing your own:
- Growing Chilli Peppers Guide – start from scratch if you’d rather grow than buy
Will this work with dried Carolina reapers?
Gary,
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.
Fantastic results, great recipe
Just tried this recipe and ended up with chilli toffee; almost solid! Where did I go wrong?
Johnny,
It sounds like you may have over boiled the jelly???
Would like to see a few more recipes for sauces.
The jam was good. Thanks
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!
Darren – Glad you liked the recipe!