Easy Chilli Jam

Chilli Jam Ingredients Serves: approx. 1.5 litres 150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces) 150 grams red bell peppers (cored, deseeded and cut into rough chunks) 1 kilogram jam sugar 600 millilitres cider vinegar Method You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars. Sterilize your jars and leave to cool Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. After about 40 minutes, or once the red fleck are more or less evenly dispersed in the jelly I did water bath mine in boiling water for 15 minutes, allow to sit in the water for a further 10 minutes and then remove the jars and allow to sit for 24 hours