Chilli Jam

Although this is called Chilli Jam it is savoury not for toast! Goes well with cheese, cold meats or as a dipping sauce. You can can use any strength of chilli you like to suit your pallet!

150g Long Red chillies deeseeded and chopped
1 Red Bell pepper deseeded and chopped
1kg Jam Sugar
600ml Cider Vinegar

First task is to deseed the chillies - I would recommend wearing rubber gloves for this the chilli stays on your hands for a long time and rubbing eyes etc is very painful if you forget!
Next deseed and chop the bell pepper. Put the chilles and the pepper into a food processor and whiz until finely chopped.
Next pour the vinegar into a large pan and add the jam sugar. Jam sugar is essential for this recipe as it guarantees a set there wont be any pectin in chilli or pepper.
Warm the vinegar and sugar over a low heat until the sugar has dissolved try not to stir it too much.
Once the sugar has dissolved (it wont go completed clear but you will see when its more or less dissolved the colour will change and you wont really see the sugar but dont be too worried about this stage as when you boil the sugar will dissolve) add the chilli and pepper mix
Bring to a rolling boil and boil for 10 minutes.
After ten mins turn off the heat and leave in the pan for 40 mins to cool. As it cools the chilli will start to be suspended in the jam rather than sitting on the top this confirms that its starting to solidify.
Whilst waiting for it to cool and set slightly prepare your glass jars as you would for jam (sterelise and keep warm in the oven)
When you are ready to pot use a jam funnel to fill your jars - this makes about 3 standard jam jars with a bit left over that you can eat straight away!
Once cool cover with wax discs, put on lids and store in cool dark place until you are ready to use. Can be stored unopened for up to a year but once opened keep in the fridge for up to 4 weeks