We always seem to have wayyyyy to many chillies that we know what to do with.  Here’s a simple yummy recipe for Chilli Jam.

• 2 Large red peppers, de-skinned and diced to suit.
• 2 Large chillies, chopped with seeds
• 10 small birds eye fiery chillies, seeds and all finely chopped.
• 4 cups of caster sugar
• 1 cup white vinegar

Gently melt the sugar and vinegar together in a pot over the stove.  When simmering, add the de-skinned diced peppers and chillis and boil for 30 mins.

Add 1/4 sachet “jam setter”

Stir until you get the right consistency.

Allow to cool and fill sterilised jar and store in a cool place.

A quick and easy way to de-skin the peppers is to place it over the stove and allow to blacken completely.  Place into a plastic veggie bag and allow to steam for 10 minutes.  Remove and slide the skin off – its easy 🙂