4 - 8 Chillies 5 Large Red Peppers 12 fl.oz (360ml) white wine vinegar 2 3/4 lb white granulated sugar 4 oz (125g) liquid pectin 2 tbsp sweet smoked paprika (Spanish, if you can get it)
Remove the stalks from the red peppers and chillies, then halve and deseed. Transfer to a blender or food processor, chop finely. They can be chopped with a sharp knife.
Place the peppers and chillies in a saucepan and add the vinegar and sugar. Bring the mixture slowly to the boil, stirring until the sugar has dissolved. Boil rapidly for 5 minutes. Turn off the heat and stir in the pectin. Add the paprika. Turn the heat back on and cook at a full rolling boil for 2 minutes, allow to settle for 5 minutes, then pot into hot sterilised jars, seal. Label when cool.
This jam is excellent with Scottish cheddar cheese, cold meats, pickles and is usually packed in a small tub to accompany a Ploughman's Lunch. It will keep unopened in a cool, dark place for at the very least 6 months. Once opened, refrigerate.