As you can see by the picture, I use small chillies, often referred to as Thai chillies or birdseye chillies. I have my own little plant in the kitchen which grows purple nuggets of spice, I have no idea why they are purple but they are beautiful and taste the same as the red ones. I simply chop off the stem and then chop the rest finely. I use all the seeds as the heat is needed to offset the sugar in the jelly.
Kaffir lime leaves have a rib that runs from stem to tip. I cut this rib out as it can be tough.
3 cups of finely chopped peppers (variety of red, yellow and/or orange)
6 - 7 finely chopped Thai chillies
~ 14 kaffir limes leaves, ribs removed, finely chopped
5 cups of sugar (I know, it's a lot but it's not like you are eating tons of this every day)
1 cup of apple cider vinegar
1 package of pectin (57 gr package)
6 8oz canning jars (I used 5 10oz jars)
First you must sterilize the jars and lids in boiling water. Boil them for at least 5 min and let dry on a clean tea towel.
Place the peppers, vinegar, chillies, lime leaves and pectin in a large pot over high heat and mix well. Bring to a roiling boil while stirring constantly. Once boiling, remove from the heat and add the sugar. Mix the sugar in well and return to the high heat. Bring to a roiling boil once again and let boil for one minute. Remove from the heat and ladle into jars to 1/4 inch from the top. Cover with the flat lids and screw on the bands tightly.
Place jars in hot water, making sure they are completely covered, and bring to a boil. Boil for 5 minutes then remove with thongs. Let the jars cool and you should hear a popping noise as the jars seal.
Serve with cheese and crackers - amazing with a mild havarti.
This recipe is adapted from: