Ingredients
1 kg whole red chillies, roughy chopped
500 g (3 whole) large red bell peppers, seeded and roughly chopped
500 g (3 whole) large yellow bell peppers, seeded and roughly chopped
500 milliliters apple juice
500 milliliters apple cider vinegar
500 g castor sugar
2 teaspoons salt
Preparation
Combine the chopped chillies & bell peppers in a large saucepan, along with the apple juice & cider vinegar.
Bring to a gentle boil and simmer (uncovered) for 30 minutes until they are softened.
Drain out the liquid and reduce it by 2/3 in a small saucepan over a medium flame.
Put all the chillies & peppers into a food processor and blitz until a smooth puree is formed.
Strain out the skins and seeds from the puree by passing it through a sieve.
Add the strained mixture back into the large saucepan, along with the reduced cooking liquid, and the sugar and salt.
Simmer (uncovered) for 1 hour or until the mixture has reached a nice ‘jam-like’ consistency.
Allow the mixture to cool a bit. Transfer into glass jars & ENJOY!!
