Chilli Pepper Jam

This is perfect for adding a bit of sweet heat to cooked meats, cheese and biscuits. I make it twice a year, the first time when our jalapeno peppers are ripe and the second just after Christmas when I have to buy supermarket peppers. Each batch makes 8 x 250ml jars that easily last 6 months.

Remember to sterilize all your jars and keep them warm - putting hot jam into a cold jar is not a good idea.

You will need:-

2 cups of ground peppers ( including 6 jalapenos for medium heat - more if you want it really spicy)
1 1/2 cups of apple cider vinegar
7 cups of sugar
2 packs certo pectin crystals


In a substantial pan on a medium heat, melt the sugar in the cider vinegar

Once the sugar is fully dissolved, stir in all the peppers

Bring to the boil slowly and once it has boiled for 1 minute, add the certo. Stir until dissolved.

Pour the jam into the (warm) jars, twist on the lids. Leave to cool and store as you would any preserve.