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Chilli Tomato Jelly
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Foodie friends will love this preserve of tomato jelly infused with chillies.
Makes: 2 x ½ litre kilner jars
To test for setting point, put a tsp of jelly on a cool saucer and refrigerate for 2 minutes. Push the edges - if it wrinkles, it's ready. If not, boil for longer. To sterilise, place clean jars in a cool oven at 150°C, gas mark 2 for 15 minutes.
This recipe was first published in November 2008.