Chili Pepper Jelly - cooking recipe

Ingredients

750 g red capsicums (peppers)
100 g red jalapeno chili peppers
50 g fresh ginger, minced
350 ml cider vinegar
2 limes, juiced
1 kg sugar with added pectin
1 teaspoon salt

Preparation

Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
Boil for six minutes, keeping an eye on it so it doesn't boil over.
Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.