RED PEPPER AND CHILI JAM

Yields 7-8 cups
Red Pepper and Chili Jam


Gorgeous red pepper jam with a sweet and spicy kick. Serve on sandwiches, withe eggs, or as part of cheese course.


10 minPrep Time

25 minCook Time

35 minTotal Time



Ingredients
8 sweet red bell peppers, cored, seeds and veins removed, chopped
6-8 red chili peppers, stems removed, otherwise left whole
7 cups white granulated sugar
600ml apple cider vinegar
2 boxes Certo liquid pectin (340mls total)

Instructions
In a large saucepan add peppers, sugar and vinegar. Bring to a boil, then reduce heat and simmer until the peppers are very tender - 20-25 minutes.
Allow to cool slightly, then add to a blender or food process, in batches if necessary, and pulse to finely chop the peppers. You don't want sauce, just enough so the mixture is chunky.
Return the mixture back to the pan and bring to a boil. Add the pectin and stir, returning to a boil. Cook and stir for 1 minute at a hard boil. Remove from heat then continue to stir 5-7 minutes. You will want to skim off any foam that rises to the top while you stir. Ladle into warm sterilized jars. Allow to cool completely, the jam will set and the lids will seal as the jam cools. Jam will keep for 1 year in sealed jars. Refrigerate any jars that do no seal, and once jar is opened.