As yet untried with anything like a nice goat’s cheese, or some such intended accompaniment. With the only tasting coming from the big stirring spoon, it seems real fiery, but with a nice, sweet pepperiness.
Used pointy Romano peppers as well as the chillies from the garden.
This was very approximately:
100g chillies
100g Romano peppers
250g jam sugar
50g fresh ginger
350ml white wine vinegar
juice of a lemon
Chillies and peppers were laboriously deseeded and scraped, then chopped along with the ginger in the food processor until roughly small pieces. Brought to a simmer in the vinegar at which point the other ingredients were added. Boiled for 20 ish minutes until a spoonful put on a cold plate started to set after a moment or two in the fridge.
This makes 2 small jars.
I’m sure there’s much to refine here. First thing would be to drop the heat a little, spreading the chilli over a greater quantity of jelly such that they’re a little less packed.
Roasting or BBQing the chillies and peppers would also, I’m sure, yield fine results.