Method

Place all the ingredients into a thick bottom pan (Maslin pan is best), then on a med/high heat bring to the boil stirring constantly then turn down to low & simmer for 25 mins stirring often to stop it catching on the bottom.

Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan in boiling water for a 2 to 3 mins before use.

Puree the chilli jam with a hand/stick blender (best) or tip into a food blender/processor blitz to smooth & return to the pan & cook for another 20 mins stirring often, if it gets dry add some water to loosen.

As soon as the jam is cooked take off the heat & let it settle for 1 min, place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.