- 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 🙂