Allotments 4 All

 
Scotch Bonnet pepper jelly


2 red peppers
6 Scotch Bonnet peppers both washed etc, and seeded, then buzzed in the Cuisinart, added ¼ cup water, 1 cup white vinegar, 4 cups white
sugar that I stirred in 2 pouches Sure Jell, (Certo) but I don't like
Certo so I get my Sure Gell in N F, New York. (jelling agent)
Brought all to the boil in stainless steel saucepan, cooked steady
for about 4---5 minutes stirring all the time, till started to drop by
little dollops off spoon, removed from heat and poured into jars.
qahtan

hello adrianh,when you overwinter your cutdown chilli plants do you keep them just moist and do you take all the chillis off?
   Have you ever done this with other plants i.e aubergines?
     Thanks
      gordonsveg

 What /will you do with your hot peppers.
I don't grow them but have just bought 10  Scotch Bonnet (red) and 4 red peppers to make my  Scotch Bonnet jelly again this year. the whole lot only cost me 30 bob, sorry I think I should have said about 1 pound 50. or in my money $2.81c..     just curious as to what you will do with yours. qahtan

I freeze some, dry some and this year I have made some Chilli Sauce (about two wine bottles worth!).
Still eating last years from the freezer and Mrs BarriedaleNick is wondering why I have ordered more Chilli seeds for next year!

just one of my mine!!~~Duke :)

 wow, don't they look gorgeous.............. qahtan



I ended up with about 4 1/2 pound jelly