Chilli 'JELLY' Jam | Book of Elsa

Think better, thicker sweet chilli sauce. Dollop on bacon sandwiches or eat with cheese, deli platters and cold cuts.

Makes approximately 1.5L of jam

150g long fresh red chillies deseeded + cut into about 3 pieces

150g red pepper, cored, deseeded and cut into chunks

1kg jam sugar

600ml cider vinegar

Method:

1. Using a pan to fit everything later, dissolve the sugar in vinegar without stirring on a medium heat. 
2. Process the chillies and add the peppers to the processor then process again.
3. Once the sugar is dissolved<ish> add the chilli/pepper mix and stir with a spatula.
4. Bring to a rolling furious boil and cook for 10 minutes.
5. take off the heat, let cool for about 40 minutes before pouring into sterilised jars.