Strawberry and chilli jellies

PT40M

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Ingredients

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Imperial

  • 800g of strawberry purée
  • 760g of sugar
  • 20g of pectin
  • 10g of tartaric acid
  • 2 tsp Tabasco
  • 50g of caster sugar
1
To make the strawberry jellies, mix the strawberry purée with 720g of sugar in a large pan and bring to the boil
2
In a mixing bowl, mix together the pectin and 40g of sugar. When the purée has boiled, add the pectin mixture
  • 40g of sugar
  • 20g of pectin
3
Bring the mixture up to 104ºC and remove from the heat. Add the tartaric acid and Tabasco
  • 2 tsp Tabasco
  • 10g of tartaric acid
4
Line a baking tray with cling film or spray it with nonstick cooking spray. Pour the jelly mixture into the tray and leave to set for at least 4 hours in the fridge
5
Once set, cut the jellies into 2cm squares. Roll each square in the caster sugar to coat and serve
  • 50g of caster sugar
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