Hot Sweet Chilli Jam

Ingredients: 
4 red mirabella peppers - deseeded and finely chopped
10 red chillies - finely chopped (including the seeds and membrane for the heat)
150 ml red wine vinegar
150 ml white white vinegar
2 lb 4 oz granulated sugar
6 oz chopped tomatoes from a tin
125 ml pectin (I used half a bottle of Certo)

Method:
Place all the ingredients (except the pectin) into a large pan and slowly heat through to dissolve the sugar
Once dissolved, bring up to a rolling boil for 15 minutes
Remove from the heat for a minute before stirring in the pectin
Return to the heat, bring up to the boil again and boil for 5 minutes 

To test if the jam will set place half a teaspoon of the mixture on to a cold plate - which should come out of the freezer - leave it for a few seconds and then gently push a finger through the jam, if the jam moves away and leaves an empty trail where it has been pushed it will set.  (See original posting for Sweet Chilli Jam for full information/instructions).  

Spoon jam into sterilised jars and seal whilst hot. 

This recipe is slightly different to the original one as for this batch I wanted to make a much hotter jam. 

This recipe made 7 small jars (3 jars were very small!) 
I prefer to use small jars to medium or large as then only a small amount of the jam is open at any time and so it all remains fresh. 

Caramelised Red Onion and Chilli Chutney

Ingredients:
1kg net of medium sized red onions - all finely sliced
2 tbsp sunflower oil
2 red chillies - finely chopped
9 oz light muscovado sugar
8 fl oz red wine vinegar

Method:
Place the sliced onions in a pan with the sunflower oil and cook slowly over a low heat, stirring occasionally, until they have softened and are translucent, but are not browned (this took about 45 minutes with the hob only on number 2) 
Add in the finely chopped chillies and cook for a further 10 minutes
Stir in the sugar and cook for 5 minutes 
Add in the vinegar, bring up to the boil and then immediately turn down to a gentle simmer  
Keep stirring occasionally and cook until the volume has reduced, the chutney has thickened and darkened (this took about 1 1/2 hours of very gentle simmering).
Remove from the heat and spoon into pre-sterilised jars and seal.  

My batch made 3 small jars.  
Ideally this should be placed in the cupboard for at least a month to mellow before being eaten.