Sarah is making delicious chutney, jams, pickles and relishes at home - most of it from produce she has grown herself. Here is her Hot Chili Jelly recipe - adapted from the River Cottage Preserves book.

750g to 1kg of bell peppers and 100g hot chillies (any colour will do, I like to mix them up)
Large chunk of fresh root ginger - peeled
300ml cider vinegar (you may need an extra 50ml if using more peppers) or other vinegar works if it's all you have.
1 kg preserving sugar (with pectin added)
Juice of 2 limes
A few mint leaves
1 tsp salt

Please wear gloves for the chili's if necessary - then slice all peppers and chillies in half length ways and remove seeds. Finely chop the chillies, peppers, root ginger and mint (in a food processor) then place into a large pan.

Add the vinegar and slowly bring to simmering point. Add sugar, lime juice and salt, stir until the sugar has dissolved and it begins to boil.

Boil for 5 minutes and remove from the heat. Cool for 5 minutes and pot into sterilised jars. Use within 12 months.

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