Chilli Jam

• 1 kg whole red chillies, roughy chopped
• 500 g (3 whole) large red bell peppers, seeded and roughly chopped
• 500 g (3 whole) large yellow bell peppers, seeded and roughly chopped
• 500 milliliters apple juice
• 500 milliliters apple cider vinegar
• 500 g castor sugar
• 2 teaspoons salt

1. Combine the chopped chillies & bell peppers in a large saucepan, along with the apple juice & cider vinegar.
2. Bring to a gentle boil and simmer (uncovered) for 30 minutes until they are softened.
3. Drain out the liquid and reduce it by 2/3 in a small saucepan over a medium flame.
4. Put all the chillies & peppers into a food processor and blitz until a smooth puree is formed.
5. Strain out the skins and seeds from the puree by passing it through a sieve.
6. Add the strained mixture back into the large saucepan, along with the reduced cooking liquid, and the sugar and salt.
7. Simmer (uncovered) for 1 hour or until the mixture has reached a nice 'jam-like' consistency.
8. Allow the mixture to cool a bit. Transfer into glass jars & ENJOY!!

red chillies, salt

Taken from www.epicurious.com/recipes/member/views/chilli-jam-5a7fda505245055bf507492a (may not work)