Habanero Chilli Jam

Method

• step 1

  Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.

• step 2

  Wash the chillies and remove any stalks.

• step 3

  Put the chillies in a food processor and pulse until they are finely chopped.

• step 4

  Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.

• step 5

  Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.

• step 6

  Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.

• step 7

  Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.

• step 8

  Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.

• step 9

  Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.