The perfect accompaniment to the ham, well my favourite at least, is Nigella’s Chilli Jelly. Did I mention the woman is a genius!? Sweet and slightly spicy, this is good with hot or cold meats, dipping in chunks of cheese, spread on sandwiches, and generally anything you want to try it with!
Using jam sugar does make this so much easier, but I recommend adjusting the boiling time depending on the outcome you want. The recipe calls for 10 minutes at a ‘rollicking boil’, this will form a thick but still very liquid jelly, good for dipping and spooning over, however if you do prefer it to set into a more spreadable ‘jam’ then up the boiling time to 20minutes. Be very careful when leaving it longer, you don’t want it boil over or catch on the bottom! This is mostly personal preference, we prefer it more like a thick dipping sauce, whereas friends that we made it for asked for it to be firmer, either way it still tastes divine!
150 gram(s) long red chilli pepper (deseeded and cut into pieces)
150 gram(s) red peppers (cored, deseeded and cut into chunks)
1 kilogram(s) jam sugar
600 ml cider vinegar
Sterilize your jars and leave to cool
Put the chilli and peppers into a food processor and pulse until finely chopped
In a saucepan dissolve the sugar in the vinegar, over a low heat, without stirring! This keeps the jelly clear. Also this will take a while, be patient and keep an eye on it, I’ve found that once the sugar has all dissolved it will come to a boil very quickly, if you’re not concentrating it will boil over! Lesson learnt!
Once it’s all dissolved scrape the chilli and pepper flecks into the vinegar and sugar, still not stirring. Bring to the boil and leave at a rollicking boil for 10-20 minutes, depending on how set you want it (see above).
Take the saucepan off the heat, and leave to cool for about 40 minutes, it will have started to firm up, and you can now pour or ladle this into your jars. Stirring at this stage is fine.
Seal jars tightly and voila! Yummy chilli jelly!
Mrs H xxx