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Jelly chili with ginger
The beauty of this recipe is that it is very simple. You can make it more or less spicy, to your taste.
So, we need:
750 g red bell peppers
100 g chili
50 g fresh ginger root, clear
350 ml Apple cider vinegar (take quality! it depends on the taste)
1kg sugar with pectin ( 1kg of sugar + 15 g of pectin)
50 ml lime juice (2 lime)
1 tsp. salt
Start off by cleaning the peppers (bell and spicy), remove the seeds and veins. Probably best to use gloves for working with Chile. Next, finely chop the peppers with a knife or use a processor. Ginger is better to grate. Fold the peppers and ginger in a large pot, add the vinegar and slowly bring to a boil. Add the sugar, pectin, lime juice and salt, stir so that the sugar is dissolved, bring to the boil.
Simmer for 4-6 minutes and then remove from heat. Allow to cool slightly for 5 minutes and place in clean, sterilized jars. Use within 12 months.
If the pieces of pepper will settle to the bottom of the jar — turn the jar and shake lightly — they again will be distributed throughout the volume of jelly.
