• 250 – 400 grams habanero chillies
  • 1.5 kilograms granulated sugar
  • 600 ml cider vinegar
  • 120 ml lemon juice
  • 2 teaspoons salt
  • 160 ml liquid pectin


  • STEP 1
    Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
  • STEP 2
    Wash the chillies and remove any stalks.
  • STEP 3
    Put the chillies in a food processor and pulse until they are finely chopped.
  • STEP 4
    Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
  • STEP 5
    Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
  • STEP 6
    Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
  • STEP 7
    Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
  • STEP 8
    Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.
  • STEP 9
    Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.

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