4 cloves garlic
250g long red chillies
200g red capsicum, cored and roughly chopped
700g jam setting sugar
300g white sugar
600mls apple cider vinegar
Roughly chop chillies, if you like it hot, leave half the seeds in.
In a food processor or mortar and pestle, pulse garlic, chillies and capsicum until it resembles a paste.
In a large pot over a low heat, dissolve jam setting and white sugar in vinegar. Once dissolved, add the chilli paste and bring to the boil.
Boil for 15 - 20 minutes or until thick and syrupy. Once cooled it will reach a jam consistency.
Remove from heat and set aside to cool and thicken. Once thickened but not solid, ladle into sterilised preserving jars.
Jam is great served on Mackenzie Southern Grain loaf and cheddar cheese.