Sweet Pepper and Chilli Jam

• 2 sweet red peppers, deseeded and cut into ½cm strips
• 1 red chilli, finely chopped and half the seeds discarded
• 80 g

Put all the ingredients into a heavy-bottomed saucepan and bring to the boil, then turn down to a simmer and cook for 20 minutes or so. Take off the heat and use a stick blender to blitz roughly (keeping a bit of texture). The jam will thicken as it cools. Decant into sterilised jam or Kilner jars.