Ingredients

• 5 red peppers
• 8 red chillies
• 1.25kg/2lb 12oz granulated sugar
• 360ml/12fl oz white wine vinegar or cider vinegar
• 225g/8oz canned chopped tomatoes
• 125g/4½oz liquid pectin

Directions

• To clean the jars
• preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry
• upside down
• in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
• Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point.
• For the jam
• cut the peppers and chillies in half
• then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or
• alternatively
• roughly chop them
• then place in a food processor and pulse to chop finely.
• Place the chopped chillies and peppers into a wide
• deep saucepan with the sugar
• vinegar and tomatoes. Bring slowly to the boil
• stirring
• until the sugar has dissolved.
• Bring the mixture to a rolling boil for 7-10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes.
• To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment
• then push the edge of the jam with your finger - if the jam is ready the surface will wrinkle as you push.
• Once the jam has reached setting point
• let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months.