SWEET CHILLI JAM

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Makes: 1.5L (4 to 5 jars)

Ingredients

150g long fresh red chillies, deseeded and cut into 4 pieces (or 1 small bag chillies and a 1tbsp dried flaked chilli)

              150g red peppers, cored, deseeded and roughly chopped

              1kg jam sugar

              500ml cider vinegar

Place the prepared chillies into a food processor and pulse until they are finely chopped.  Add the chopped red pepper and pulse again until you have a lovely bright red-flecked mixture.

Place the sugar and the vinegar in a wide, large saucepan and dissolve the sugar over a low heat without stirring.

Scrape the chilli-pepper mixture out of the bowl and add to the pan.  Bring to the boil and leave on a rolling boil for 10minutes.  (Use a large, wide topped saucepan this allows for better evaporation and a good set.)

Take the pan off the heat and allow it to cool.  The liquid will become thicker and more syrupy as it cools.

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly, ladle into your jars.  If you want to stir gently at this stage, it will do no harm. 

Then seal tightly and label.

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Notes

This is best left for 2-3 weeks to allow the flavours to develop.

To sterilize jars, wash the jars and lids in warm soapy water, rinse well, dry thoroughly with a clean tea towel.  Place them on a baking tray and pop into medium oven 180°C, Gas Mark 4 for 5 minutes.