You start by removing the seeds from the bell peppers and chilli peppers and chop them nicely.
Put both the bell peppers and the chilli through a food processor and pulse to chop finely.
Place the chopped chillies and peppers into a wide, deep saucepan with the sugar and vinegar. Bring slowly to the boil, stirring, until the sugar has dissolved.
Bring the mixture to a boil for 7-10 minutes. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes.
Now it’s time to put your jam in your jars, and after cooling, you can enjoy your jam with some cheese on a cracker.
Here is what you'll need
- 3 Bell peppers
- 7-10 red chili peppers
- 400g. sugar
- 3,5dl. vinager
- 120g. pectin