This is sweet and hot, a beautiful thing to whip out and serve next to almost anything. Its strength will depend on the type of chillies you use. Choose ones that are soft, a beautiful red and not drying out. I like to use jars of varying sizes. Be sure to label them so you remember what’s inside.
Remove the stems and seeds from the peppers. Roughly cut up the flesh directly into a large heavy-based pot. Wearing gloves, remove the tops from the chillies, then slice them lengthways and scrape out the seeds. You will need about
Add the sugar, vinegar and water and bring to the boil then slightly lower the heat to a steady simmer. Partly cover and simmer for about an hour to soften the chillies. Pulse until smooth with a hand-held blender directly in the pot. Return to the heat and simmer, uncovered, for 15 minutes or longer if necessary to thicken up slightly. To test when the marmalade is ready, drop a teaspoonful onto a small saucer and tilt. It should not slip down easily, but slide with a little resistance.
Have warm sterilised jars ready for filling. Funnel the jam in, or ladle it into a jug and then pour into the jars, taking care not to burn yourself. Put the lids on close tightly and then turn the jars upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.
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