200g chillis, de-seeded then chopped in food processor
400ml cider vinegar
1 kg jam sugar (it has pectin in it)
Put everything in a pan and bring up to a simmer to dissolve the sugar.
Now cook at a rolling boil for 8 mins, stirring – it may take a while longer but be careful not to make caramel!
Check for a set then pour into sterilised jars.
If the chilli flakes are rising to the top, turn the jars upside down for 15 mins then turn them back the right way.
