I could have sworn that I’d posted this recipe a long time ago, but apparently not, so for all those who have asked for it, here it is!

Its really quite a simple thing to make, but a couple of pointers regarding the preserving. I save any small and medium jars that have screw top lids with a seal on the inside. If these are washed in the dishwasher on a hot cycle that is good enough to sterilise them, but when I come to fill them I have a pan of boiling water on the stove into which I put the jars for a couple of minutes to sterilise them again.

1 kilo red chillis – any type or a mixture of varieties

2 litres water

600 grams preserving sugar

1 kilo granulated sugar

It’s a good idea to wear rubber gloves for dealing with the chillis especially if you are preserving several kilos.

Wash the chillis. Cut the stems off and then roughly chop and put into the food processor. Blitz until finely chopped.

Put in a large pan with the water and sugar.

The sugars I have used as above will make more of a thick sauce than a set jam, so if you want the jam to set you will need to use either all preserving sugar or granulated sugar and pectin. The pectin will come with instructions on the amount to use. I can’t buy pectin or preserving sugar easily here in Spain, and when I do find it it’s very expensive.

Bring to a rolling boil until setting point temperature is reached – 105C or 220F

If you don’t have a jam thermometer then put a saucer in the freezer and chill for five to ten minutes. Put half a teaspoon of the jam on the saucer then pop it back in the freezer for a couple of minutes, then you should get an idea of the thickness of the jam. If it forms a light skin it will definitely set.

Let the jam cool for a short while. Have a pan of boiling water on the stove ready to re sterilise your jars. Fish them out of the hot water with tongs and drain on a clean tea towel. Put the lids in the boiling water to heat and sterilise them too.

Fill the jars with the jam to about a centimetre from the top. Clean any jam from around the neck and rim of the jars. Loosely put on the lids.

Go back after five minutes and tighten the lids. Let cool completely.

Clean any dribbles from the outside of the jars and label.

If the jam is well sealed it will keep for a couple of years if stored in a cool dark place.