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  • 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
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    Method

    • 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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    Comments, questions and tips (2)

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    Overall rating

    A star rating of 5 out of 5.4 ratings

    andec237613

    question

    Can I use Jam sugar instead of liquid pectin? It’s very hard to source in NZ but Jam sugar (pectin included) is at the supermarket

    goodfoodteam avatar
    goodfoodteam

    Hi, thanks for your question. Yes you can - you might not get quite such a firm set but it should still work well. We hope this helps. Best wishes, BBC Good Food Team.

    loydall

    A star rating of 5 out of 5.

    Absolutely delicious! Great photo as well.

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