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.