Recipe for Chili Jam: makes about 4 cups
Preparation time 15 min, cook time 15 min.
You need:
2 red capsicum roughly chopped
2 large ripe tomatoes, roughly chopped
200g/8oz long red chili, deseeded
1/2 cup white wine vinegar
2 1/4 cups jam-setting sugar
Method:
Place capsicums, tomatoes, and chili in a food processor with chopping blades.
Process until finely chopped.
Transfer to a large saucepan.
Add vinegar, bring gently to boil, cook 5 min.
Reduce heat and simmer for 5 min.
Remove from heat.
Add jam-setting sugar and stir until dissolved.
Return to heat and bring mixture to boil again.
Boil for 20 min.
Pour into 4 x 1 cup hot sterilised jars.
Label, date and store to cool in a dark place away from direct sunlight until ready to use.
Once opened, store in fridge for 6 to 8 weeks.