Tanya’s Hot Pepper Jelly/John’s Chilli Jam

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Hands up, I’ve blatantly stolen this recipe from my internet friend Tanya at Global Bakes. Tanya was a contestant in the American version of Bake Off in 2019. Yes, she was under the canvas with Mr Hollywood. Please check out her original recipe for the Hot Pepper Jelly and her website at the link below.


Of course John ended up with extra peppers and wanted a bit more chilli and couldn’t get the pectin powder and ended up using Certo Pectin liquid.
So, using a bit of cross-multiplication, a few quadratic equations, Newton’s Third Law, Pythagoras Theorem, The Cosine Rule and Knit one, Purl one…. here’s a rundown of the maths and quantities.


6 Red (Bell) Peppers, finely chopped, ended up with 830g. (A cup of chopped peppers is supposed to be 149g)

8 red Jalapeño chillies, deseeded and finely chopped, ended up with 100g

I ended up with 1.4 times Tanya’s weight of peppers.

1.4kg granulated sugar

330g of Apple Cider Vinegar

(1 cup = 236g)

4.2 oz Certo Liquid Pectin

Google told me that 1.75oz of powdered pectin equates to 3oz of pectin liquid.
The liquid goes in at the end of boiling as opposed to the powder, which goes in with the sugar.
I ended up putting another tablespoon of the liquid in at the end as I didn’t think the mixture was glossy/thick enough. Watch this space.

The rest of the method is the same as Tanya’s…..

Place the sweet peppers (a combination of red, yellow, orange and green) and the jalapeño’s into a large saucepan over high heat. Stir in the apple cider vinegar and the powdered pectin. 

Bring the mixture to a rolling boil, stirring constantly. 

Add the sugar and stir until completely mixed in. Return to a rolling boil and continue to boil for 2-3 minutes. The temperature should reach 220F/104C. 

Remove the pan from the heat and skim off any foam on top.

While the jelly is still hot, ladle it into the prepared jars.

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