- 150 g red chillies
- 150 g red pepper (usually just one decent sized one)
- 750 g sugar (jam sugar or use the juice of two fat lemons with your ordinary sugar)
- 600 ml cider vinegar
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Using a very large pan to allow for bubbling up of the mixture later, heat the sugar and vinegar over a low heat without stirring until fully dissolved (this may take quite a while).
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Deseed the pepper and chillies (you can leave the seeds in if you like fire!) then blitz in a food processor until you have tiny pieces of red confetti. Add this to the pan and bring to the boil.
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Keep the jam boiling hopefully without much spitting or boiling over for a full ten minutes, although longer wouldn't hurt.
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Take off the heat and leave to cool for 45 minutes.
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Pour into warm sterilised jars and seal tightly.
This is a very soft set jam, rather like a semi solid sweet chilli sauce - it doesn't set like trafitional fruit jams do.
To sterilise - run the jars and lids through a hot wash on your dishwasher (without dirty dishes in at the same time!) and then fill whilst still warm.
OR wash in hot soapy water, rinse of all residue then pop the jars in a low oven until dry, use warm a above.
Lastly - remember not to touch the inside of your sterile jars to prevent contamination.
Adapted from Nigella Christmas