Sweet Chilli Jam

• 150g long red chilli - mostly deseeded and quartered
• 150g red bell pepper - cut into same-sized pieces as chillies
• 1kg jam sugar
• 600ml apple cider vinegar

To make this delicious sweet chilli jam, place the chillies and red pepper into a food processor and blitz to finely sliced pieces. Place the jam sugar and vinegar into a large preserving pan and heat until the sugar has dissolved.

Place the chillies and pepper into the preserving pan and bring to a rolling boil. Leave for 10 minutes then turn off the heat and leave for 20 minutes in the preserving pan to settle. You can stir it before you put it into jars.

Using a jam funnel, gently ladle into sterilised jars and seal. Leave to completely set. This is amazing in a cheese toastie or simply with a chunk of cheddar or your favourite cheese. I would advise making it 1 month before you want to use it as it gets better with age. This will last for 1 year being stored in a cool dark place and lasts in the fridge for 1 month after opening.