3fresh red chillieshalved, deseeded if desired (see Notes)
150gcaster sugar
75gcider vinegar
35gwater
Instructions
Place the peppers and chillies in the mixing bowl then chop for 5 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula then chop again for 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula. Repeat chopping, if necessary, to get desired consistency – I like them chopped really small.
Add the sugar, vinegar and water then, place the Varoma dish (dish only, no lid) in place of the measuring cup on the mixing bowl lid and cook for 20 to 25 minutes /Varoma/speed 0.5 until the desired consistency is reached.
Transfer into sterilised jars (see Notes) to store until use or give as a foodie gift at any time of the year.
Notes
The original recipe states to use red peppers and red chillies…I use mixed pepper colours and also mixed chillies – red ones and also thin green ones for that extra kick of heat! Try out different variations to find your favourite version of this chilli jam!
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.