if you love cheese as much as i do and love a bit of chutney with your crackers and like a bit of spice this is for you !! I grew homegrown chillies to make mine with but i must confess i had to buy a few more to add in as you do need quite a lot to make this recipe, I got about 6 small jars out of it though, so you could always half or even quarter the recipe. Unless you make this as a christmas gift and give it away which is what i'm doing (homemade hampers all the way)
Ingredients:
150g red chillies (deseeded and chopped up into large chunks - use plastic gloves to stop the chilli getting on your fingers)
150g red pepper (again deseeded and chopped into big chunks)
1kg Jam Sugar
600ml Cider Vinegar
6x 250ml Jars
How to ...
Sterilize your jars
put your chillies and peppers into the food processor and blitz until you get fine flecks of chili
dissolve the sugar in the vinegar slowly over a low heat (you do need quite a large pan)
DO NOT STIR - let it dissolve on its own
add the chili mixture to the pan and bring to the boil for 10 minutes
take off heat and allow to cool
leave to thicken for about 40 minutes
then ladle into the jars and seal tightly
Keep you jam in a cool dark place for up to a year, but once opened it needs keeping in the fridge and it should keep for about a month.
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