This recipe is courtesy of the amazing Nigella Lawson, with her wonderful gush of lovelyness and turn of phrases, I salute you Nigella
50 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
150 grams red peppers (cored, deseeded and cut into rough chunks)
1 kilogram jam sugar
600 ml cider vinegar
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
Sterilize your jars and leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
ADDITIONAL NOTE: Put a saucer into the freezer before you start, and after 10 minutes take the pan off the heat and splodge jam onto it. If it wrinkles when pushed with a finger, it’s ready. If you prefer to use a jam thermometer, it’ll be ready when the red line hits the word ‘jam’, around the 105ºC/221ºF mark.
MAKE AHEAD TIP: Make the jam up to 1 month before using or giving. Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.