Chilli Jam

Oh ye cause of me nearly not preserving.  Thank heavens I tried again.  See the blog with the story, and for the original recipe go here.  Remember, I will update the amount of pectin in due time.

250 - 280g Chillies
1 big Red Bell Pepper
1kg Sugar
600ml Apple Cider Vinegar (I know this is expensive, but it is worth it)
50g Pectin

- Remove the stems and seeds from the chillies.  You should end up with about 200g of chillies.

- Remove the seeds from the bell pepper.  You should end up with 150 - 180g of pepper.

- Chop the chillies and pepper roughly, then process in a food processor until you end up with an almost puree.

- Mix the pectin and sugar in a big, deep pot.  Slowly pour over the vinegar onto the sugar.

- DON'T STIR the sugar.  Cook on a low heat until the sugar has dissolved.

- Once the sugar has dissolved, bring to a rolling boil.

- Add the chillies and pepper and keep at a rolling boil for about 10 minutes.

- You will end up with 1.5 l of jam.  I managed to fill 5 300ml bottles.