Chili Pepper Jam

In a food processor mix the peeled onions, seeded peppers and garlic cloves until pulpy.

Pour into heavy based saucepan.

Add the rest of the ingredients. I add the chillies whole.

Boil on low for about 2 hours. When you take a teaspoon of it out and spread on a cool plate it should be ‘jammy’ (thickened slightly).

Pour into sterilized jars. It makes two regular sized jam jars.

NOTES:

*I often use green, yellow or red peppers and they all work well.

*If you don’t have fresh chilies, you can use dried whole chilies. I leave them in the jam whole because it looks nice and adds more flavour..