Posted: 26/08/2014 at 17:04
150gms/5oz long fresh red chillies deseeded and cut into four pieces each.
150gms/5oz sweet red pepper cored deseeded and cut into chunks
1kg/2.2lbs Jam sugar
600mls cider vinegar
6x250 ml sterilized sealable jars with vinegar proof lids
Put the cut up chillies into the food processor and pulse until finely chopped. Add the chunks of sweet 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. (No I don't know why either).
Scrape the pepper mixture out of the bowl and add to the pan. Bring to the boil and leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow to cool. The liquid will become more syrupy, then from viscous to jelly like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly (as the liquid firms up, the bits of chilli and pepper start being suspended in it rather than floating in it), ladle it into your jars. If you want to stir it gently at this stage it will do no harm. Then seal tightly.
Make the jam up to one month before using or giving.
Store in a cool dark place for up to a year.
Once opened store in the fridge and use within a month.