Paired with the cheddar crackers, this makes a tasty hor d’oeuvres.

Ingredients

1 kg red capsicums

1/2 cup white wine vinegar

2 cups white sugar

2 tablespoons Vacola Jamsetta jam-setting mixture

2 teaspoons finely chopped chilli

Method

1. Char grill capsicums on bbq plate, turning until all sides are char grilled.  Remove and place in a bowl and cover with cling wrap.  Allow to cool.

2.  Peel the skin from the capsicums and remove membrane and seeds.  Place flesh into a food process and process until smooth.

3.  Transfer mixture to a large saucepan and add the vinegar and sugar.  Stir to combine.  Place saucepan over low heat and stir until the sugar dissolves.

4.  Add the jam – setting mixture and chilli to the saucepan.  Increase the heat to medium and bring to the boil.  Cook, stirring occasionally, for 5 minutes. Set aside until the bubbles subside.  Use a large metal spoon to skim any froth from the surface of the mixture.

5. Spoon the hot jam mixture into clean, dry jars and seal.  Invert for 2 minutes, then turn jars upright.  Set aside to cool.

(from  www.taste.com.au/recipes/18719/capsicum+and+chilli+jam)