150g fresh red chilli peppers (deseeded and cut into 4 pieces)
150g red peppers (cored, deseeded and cut into chunks)
1 kilogram jam sugar
600 millilitres cider vinegar
You will need 6 x 250ml with vinegar-proof lids, such as Kilner jars.
- Sterilize your jars and leave to cool.
- Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a red flecked processor bowl.
- Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
- Take the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
- Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
- After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.