Lesotho-style Spicy Pepper Jelly

Ingredients

In this Lesotho-style adaptation, we infuse the American classic Pepper Jelly with the bold flavors of Lesotho cuisine. By incorporating traditional Lesotho chili peppers and local fruits, we create a unique fusion that celebrates the vibrant culinary heritage of Lesotho. We alse have the original recipe for Pepper Jelly, so you can check it out.

• 2 cups (400g) red bell peppers, seeded and finely chopped 2 cups (400g) red bell peppers, seeded and finely chopped
• 2 cups (400g) hot chili peppers, such as bird's eye or habanero, seeded and finely chopped 2 cups (400g) hot chili peppers, such as bird's eye or habanero, seeded and finely chopped
• 4 cups (800g) granulated sugar 4 cups (800g) granulated sugar
• 1 cup (240ml) apple cider vinegar 1 cup (240ml) apple cider vinegar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon chili flakes (optional, for extra heat) 1 teaspoon chili flakes (optional, for extra heat)
• 1 pouch (85ml) liquid pectin 1 pouch (85ml) liquid pectin

Nutrition

• Calories (kcal / KJ): 40 kcal / 167 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 10g
• Protein: 0g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a large saucepan, combine the red bell peppers, hot chili peppers, sugar, apple cider vinegar, lemon juice, salt, and chili flakes (if using). Stir well to combine.
2. 2.
   Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently.
3. 3.
   Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
4. 4.
   Add the liquid pectin to the saucepan and stir continuously for 1 minute.
5. 5.
   Remove the saucepan from heat and let the mixture cool for 5 minutes.
6. 6.
   Pour the hot pepper jelly into sterilized jars, leaving a 1/4-inch headspace. Seal the jars tightly.
7. 7.
   Allow the jars to cool at room temperature for 24 hours to allow the jelly to set.
8. 8.
   Store the Lesotho-style Spicy Pepper Jelly in a cool, dark place for up to 1 year.

Treat your ingredients with care...

• Chili peppers — Handle chili peppers with caution, as they can cause skin and eye irritation. Wear gloves while chopping and avoid touching your face.
• Liquid pectin — Ensure you use liquid pectin specifically, as powdered pectin will not yield the desired consistency.

Tips & Tricks

• For a milder version, reduce the amount of hot chili peppers or use milder varieties.
• Experiment with different fruit combinations, such as pineapple or mango, to add a tropical twist to the jelly.
• Use the Lesotho-style Spicy Pepper Jelly as a glaze for grilled meats or as a condiment for cheese platters.
• Customize the level of spiciness by adjusting the amount of chili flakes or using milder chili peppers.
• To sterilize jars, wash them in hot, soapy water, rinse well, and place them in a preheated oven at 120°C (250°F) for 10 minutes.

Serving advice

Serve the Lesotho-style Spicy Pepper Jelly as a condiment alongside cheese and charcuterie boards. It also pairs well with roasted meats, grilled vegetables, or as a spread on sandwiches and burgers.

Presentation advice

Transfer the Lesotho-style Spicy Pepper Jelly into small, decorative jars and label them with colorful tags. This will not only enhance the visual appeal but also make for a thoughtful homemade gift.