About this recipe:I tasted this at my local market and wanted to replicate it. This recipe is very easy to make - use green or red chillies. Serve just as you would a chutney. It's fantastic with any hard cheese.
1 large green pepper
12 green chillies
350ml (12 fl oz) cider vinegar
1 pinch salt
900g (2 lb) caster sugar
100g (4 oz) liquid pectin
4 green chillies, seeded and finely chopped
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Combine the green pepper and 12 chillies in a food processor or blender. Process until finely chopped. This can be done in batches, if the chillies do not fit.
Transfer the chillies to a large saucepan, and stir in the cider vinegar. Bring to the boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth or muslin, and discard pulp. You should have about 225ml (8 fl oz) of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to the boil over medium high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for 1 minute, then stir in the pectin.
Stir in the remaining chillies, and ladle into sterile jars leaving a small headspace. Seal jars in a hot water bath. Refrigerate jam after seal is broken.
If you can find them, use fresh jalapeno chillies for this jam. You could also try using a red pepper and red chillies.