Home grown pepper jam

   This is a lovely jam with a tiny touch of heat to have with cold meat and cheese. A great way of cooking up the good crop of sweet peppers we've had this year with the extra long growing season.

Pepper Jam

1kg sweet peppers (for the prettiest looking jam use red or nearly red peppers)

400g sugar

1 chilli pepper (obviously if you don't like things spicy miss this out, or if you like it extra spicy add a couple more)

salt

Remember to wear rubber gloves if you are handling the chilli peppers.

Wash and clean the peppers, removing all the seeds from the inside.

Cut them in pieces and let them reduce with a sprinkle of salt, the chilli pepper and 6 tablespoons water in a non-stick pan at a low temperature.

As soon as the peppers are soft take the pan off the heat, and pass the peppers through a food mill (or rub them through a sieve).

Return the pepper mush to the pan and cook, while adding the sugar, until they are thickened.

Bottle in sterilised jars and seal, and either boiling water bath to store for a while or eat within a few months.
refrigerate after the seal is broken and eat within a couple of weeks.