STREAMING NOW: Nigella: At My Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A spicy, bright red jelly. Perfect in the summer on crackers and cream cheese.”

Ingredients Nutrition


  1. Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.
  2. Transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan. Add the vinegar and bring to a boil. Boil for 5 minutes, then let drip through a cheesecloth overnight.
  3. Pour the resulting liquid into the cleaned saucepan and add the sugar. Bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.
  4. Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.
  5. When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.
  6. Label carefully to avoid the shock of chiles on your morning toast!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a