chilli jam

fills 4 x 250 ml (9 fl oz/1 cup) jars

500 g (1 lb 2 oz) red capsicums (peppers), cut into large pieces

120 g (4¼ oz) fresh long red chillies, seeded

310 ml (10¾ fl oz/1¼ cups) white vinegar

880 g (1 lb 15 oz/4 cups) sugar

185 g (6½ oz/1 cup lightly packed) soft brown sugar

Cook the capsicum pieces, skin side up, under a hot grill (broiler) until the skin blackens and blisters. Put in a plastic bag and cool, then remove the skin. Put the capsicum and chilli in a food processor with 60 ml (2 fl oz/¼ cup) of the vinegar and process until finely chopped.

Put the capsicum and chilli mixture in a large saucepan and add the remaining vinegar. Bring to the boil, then reduce the heat and simmer for 8 minutes. Remove from the heat. Add the sugars and stir until all the sugar has dissolved, then return to the heat and boil for 5–10 minutes, or until it has thickened slightly.

Spoon immediately into 4 x 250 ml (9 fl oz/1 cup) very clean, warm glass jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to 6 weeks.