Jono & Jules do food & wine

This is a bit like sweet chilli sauce, but nicer and not as sickly sweet. It’s great with chicken, in a sandwich or drizzled over some rice. 

Hot Pepper Jam – makes 8 small jars

• 8 red peppers
• 4 scotch bonnet chillies
• 1kg jam sugar
• 700ml cider vinegar

Put a few saucers in the freezer to test the jam later.

Heat the oven to 150C/fan 130C/Gas 2. 

Wash 8 small jars (about 230ml each) in hot soapy water. Rinse well then put in the oven for 20 minutes, until completely dry. This will sterilise them. 

Remove the seeds, stalk and white membranes from the peppers and chillies and roughly chop. 

Put in a food processor and pulse until finely chopped (careful not to blitz to a puree). Heat the sugar and vinegar gently in a pan until the sugar dissolves. Add the pepper mix and boil for 15 minutes. Drop a spoon onto a frozen plate, wait for 30 seconds then run your finger through it. If it wrinkles you have setting point, if not cook for another 5 minutes and test again. 

Pour the jam into the sterilised jars and leave to cool before adding the lids. 

(Original recipe by Janine Ratcliffe & Anna Glover in Olive Magazine, October 2016.)