Chilli Jelly Ingredients chillies - long red 8 pc water 2 lt rose hip syrup 1tbs honey 1tbs grenadine 1/2 - 1tsp sea salt sq gelatine leaves 8 pc Method 1. Thoroughly rinse the chillies under cold running water 2. Place in a saucepan with the water, syrup, honey, grenadine and a pinch of salt 3. Stir to a boil and simmer gently until reduced to approx. 1.5 lt 4. Remove from the heat and add the gelatine leaves, stir until they have melted and been thoroughly distributed 5. Taste and correct with extra honey or rose hip syrup if required 6. Pour a little on a saucer and place in the fridge to check it will set - it should just lightly and delicately set (add two more gelatine leaves and re-test if it needs more) 7. Strain and place into sterilised jars <click here> 8. Cut some of the chillies into fine strips and add some to each jar 9. Seal and allow to set Chef's Tip: As I have only just made this jelly this week, I have no idea how long it will keep, but I do suggest keeping it in the fridge. Rose hip syrup is something given to babies and generally available from your local chemist / pharmacy. The grenadine is added to give the jelly a light, delicate colour. If you have none add just a few drops of red food colour. sq = sufficient quantity (add to taste)       pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:  Lemon Marmalade  Grape Jelly Dessert and Cake   Chocolate Recipes  Coffee Recipes