This beautiful jelly is about 2 hours of work and well worth it. You can't buy these flavours in the supermarket. It makes a wonderful gift when heading to a dinner party and looks bright and vibrant on a cheese platter. The other big reason I make my own jelly now is the cost of a tiny jar of red pepper jelly at the supermarket is about $6!!! It's a total rip off and I have a hard time dishing out that amount of money for sugar, vinegar and pectin. Now I'm hooked on making jelly and I think I'll be coming up with some new concoctions in the very near future.
This is sunshine in a jar that's sweet, spicy with notes of soft lime. The soft lime comes from the kaffir limes leaves which can be found in Asian grocery stores and sometimes produce stores (like Farm Boy). I buy a few packages at once and wash and dry them thoroughly then freeze them. It's very convenient this way to grab them and throw them in soups (as you would a bay leaf) or chop them up for curry.
 | 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. |
Kaffir Lime Jelly
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:
https://www.aforkstale.com/make-homemade-hot-pepper-jelly/
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:
https://www.aforkstale.com/make-homemade-hot-pepper-jelly/
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