Makes approx. 1.5. Litres
150g long fresh red chillies, each deseeded and cut into about 4 pieces.
150g red peppers, cored, deseeded and cut into rough chunks
1kg jam sugar
600ml cider vinegar
6 x 250ml sealable jars, with vinegar-proof lid, such as Kilner jar or re-usable pickle jar
Sterilize your jars by washing, rinsing and putting in 120C oven for 10-20 minutes (lids off), then leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped.
Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan.
Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars, then seal tightly.