This recipe comes from Diamante, Calabria, on the Tyrrenic sea,
south-west part of Italy, in a belt called "Riviera dei Cedri",
where "cedro" is Citrus Medica; here the climate is particularly
mild and the chile pepper cultivation ancient (early XVII century).
For preparing your chile pepper jelly, you need 1 kg of fresh pods
of chilies, deprived of seed and mesocarp and cut off in small
pieces; 650 g of sugar and 2 tb of honey.
Leave your pieces of chile soaking in a mix of sugar and honey
about 4 hours, then bring them in a stewpan and cook softly and
slowly, stirring continuously, 3 hours. And this is all!
