Chilli and red pepper jam
( MAKES 3 cups )
This colourful savoury jam is excellent with cheese and grills. Leave the seeds in the chillies if you want a really hot jam.
- Place the capsicums, tomato, chillies, apple, vinegar and water in a heavy, stainless-steel saucepan.
- Simmer for 10 minutes. If you want a finer mix, blitz quickly with a hand blender.
- Stir in the sugar until it dissolves. Boil rapidly for four minutes. Remove from the heat and test for setting.
- Spoon into hot, sterilised jars and seal.