Chilli Jelly

It actually has quite a 'jelly' like texture so I think you would enjoy it!

Red Pepper, Chilli & Garlic Relish

5 large red peppers
2 long red chillies
6 onions
4 cloves garlic
3 Tblspn non-iodised salt
21/2C sugar
1C cider vinegar

Cut peppers in half & remove seeds & membrane. Cut into quarters.
Cut chillies in half & discard seeds. Peel onions & chop roughly. Crush garlic & peel.
Place all into a food processor & process until finely chopped.
Place in a non-metallic bowl with the salt.
Leave for 2 hrs.
Pour into a sieve & wash well under cold, running water.
Drain.
Place in a saucepan with sugar & vinegar. Bring to the boil & simmer for 45 mins.
Spoon into hot, clean jars & seal.

Red Pepper & Chilli Jelly by Gary Crocker (London, England)

6 large Red peppers, stalks removed, de-seeded and halved
12 Red Chillies, halved,
600 ml Red Wine Vinegar
1.25kg White granulated Sugar
250g Liquid Pectin or 3 packets of pectin powder

Place the Peppers & Chillies in a food processor/blender and chop finely
Transfer them into a large saucepan.
Add the vinegar and bring to the boil.
Boil for 5 minutes, then allow to drip through a jelly bag overnight.
Pour the resulting liquid into a saucepan and add the sugar.
Bring the mixture slowly to the boil over a medium heat, stirring until the sugar has dissolved.
Add the pectin, increase the heat, and cook at a full rolling boil for 2 minutes, then test for a set.
When the jelly has reached setting point pot into warm sterilised jars.

What sort of sugar did you use! She did specifically say that she used jam making sugar which has pectin in it.

Here's a sweet chilly philly recipe from here not sure who posted it.
Cream cheese topping.
Rudolphs nose:
1/2 C Brown sugar
1/2 C Malt vinegar
1 tsp Tumeric
1 Tbsp sweet chilli sauce
1 large red capsicum (finely chopped)
Put all in a pot, bring to the boil, then reduce to a simmer for 20-30 mins until it starts to thicken (like marmalade). Cool, then when cold tip over the top of a tub or block of cream cheese. Serve with crackers.

I have yet to try it, but I do like spicy and hot things and it sounds wonderful with cold meats and cheeses.

saving for the chili glut

This is also a nice recipe - but I haven't made it yet:

http://www.cottagesmallholder.com/piquant-apple-chilli-jelly-recipe-501