The abundant, vibrant red fruits pack quite a punch in the heat stakes and given that I've fallen out of the habit of cooking with chilli since the arrival of the kids, I needed to find a recipe that would use many at once.
So, chilli jam it is.
1 large capsicum (red or green)
1 1/2 cups apple cider vinegar
5 cups of raw sugar
1 pinch salt
1/2 pack of jamsetta
Process the capsicums and chillies until finely chopped.
Bring chilli mix and vinegar to boil - simmer 15-20 minutes.
Add sugar, jamsetta and salt - stir until dissolved then boil until ready (check according to instructions on jamsetta packet).
Ladel into sterile jars and seal appropriately.
Decorate said jars for gift giving or eat the lot yourself.
Next I'll try a recipe for chilli relish that I've just been given.