“Chilli is much improved by having had a day to contemplate its fate.”
John Steel Gordon, American Writer
Makes 2 jars
140g (5oz) chilli peppers, deseeded, cut into chunks * 140g (5oz) red peppers, deseeded, cut into chunks * 910g (2lb) jam sugar * 595ml (19 floz) cider vinegar * 2 x 455g (1lb) jam jars
Wash and sterilise the jars in a moderate oven for 5 minutes. Put the chilli peppers in a food processor and pulse until finely chopped. Then add the red peppers and do the same. Put the sugar and vinegar in a large saucepan and warm on a low heat. Let the sugar dissolve. Add the chopped peppers to the sugary vinegar and boil for 10 minutes. Take off the heat and allow to cool. The mixture will start to become like jelly. Stir and ladle into the jars. Cut a circle of greaseproof paper over the top of the jam and put on the lids. Store in the fridge once opened, for up to a month.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.