This spicy jam is perfect with meats and cheeses or for dipping prawns into. My father in law even eats it on apple pie!
You can easily vary the heat by changing the type of chilli you use to match your own taste.
- 840g sweet red peppers (deseeded and top removed)
- 100g chillies (tops removed)
- 2 cloves garlic (peeled)
- 50g ginger
- 1kg jam sugar
- 200ml cider vinegar
- ½ tsp salt
Blitz the peppers, chillies, ginger and garlic in a food processor to a fine pulp.
Add all the ingredients to a large pan and heat gently whilst stirring to dissolve the sugar.
Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 minutes until setting point is reached.
Leave to cool for 10 minutes before pouring into warm, sterilised jars.