Red Pepper Jelly

INGREDIENTS
3 Large Red Pepper finely chopped (I use a robot with a blade)
1 Large Red Onion finely chopped (Using a robot with a blade)
1 1/2 Teaspoon salt
2 Cups of Caster Sugar
1 1/4 Cup of Vinegar (White one is preferable)
1/2 Cup of fresh lemon juice (equivalent of 2 large lemons)
8 Cloves
2 Large Teaspoon of Red Chilli flakes
2 Envelopes of Dr. Oetker Gelfix 2 for 1 –
Can can also use a bottle of Pectin (170 ml)

PREPARATION
Chop all the vegetables using a robot or electric cutter. Cover the vegetables with salt and transfer on a colander. Let the vegetables rest overnight, room temperature, covered with a tea towel. I usually place them in the oven, so the smell does not permeate throughout the house.
The red peppers will render their liquid, especially with the addition of the salt.
The following day, in a large saucepan put all the ingredients and cook for about 10 minutes, at medium heat, until the peppers are cooked through, making sure you mix well, on a regular basis. Pour the pectin in the mixture and cook for a further 1 minutes.
Pour the jelly in small jars and seal properly.
Great with cocktails – Snack –
Simply use water crackers with a smear of cream cheese and pour a small dollop of the jelly – Addictive !
The mixture should have the consistency of a very thick jam.