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.
- 1 sweet chilli pepper, chopped
- 2 red chilli peppers, chopped
- 500g jam sugar
- 300ml cider vinegar
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.
The Chilli Pad 
The colour and clarity of your jam is lovely! I bet it’s tasty too. How long can you store it for?
I do a chilli marmalade which is a little chunkier than yours, with the addition of some little cherry tomatoes, take a look at the recipe here: http://chillimarmalade.com/2012/06/24/chilli-marmalade/
Thank you. A lot of chilli jams I’ve tried taste more like chutneys so I wanted to make an actual jam. It turned out better than expected. I think it will keep for several weeks if kept in the fridge.
I cant wait to try this myself. It looks wonderful.