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
Unlike chutney, this jelly is ready to eat as soon as it has cooled and fully set - no maturing time needed.
If your jelly sets too firm (more like a toffee texture), it was likely boiled slightly too long. Aim for the mixture to coat the back of a spoon rather than reaching a hard-set point.
No Moruga Scorpion? Naga Jolokia and Butch T work equally well. For a milder version, Habanero or Scotch Bonnet (widely available in supermarkets and Asian grocers) are good substitutes.
Store unopened in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 4-6 weeks.