This is my very own sweet chilli jam recipe that I have perfected over the weekend. It is quite hot but the combination of spicy and sweet works very well together. This goes well on savoury scones, crackers or even sandwiches.
Put the chopped chillis together in a bowl and hand bend until they form a rough paste with some chilli bits still visible. Put the sugar and cider in a medium-sized saucepan and dissolve all the sugar on a low heat without stirring. Then add the chilli paste and then boil for 10 minutes. Remove from the heat and wait until completely cool. Get two clean jam jars and spoon the mixture into the jars. Store in the fridge.