This is an update of my most read recipe on here; bishop crown chilli jam. This is just using regular red chillies, but you can use whichever you like. The bishop crowns are pretty spicy, but the rest of the recipe is the same.

I have been making this for years and it is perfect as gifts for people.

Originally a recipe by @nigella , I have added lemon rinds to mine for added pectin as in the past I have been unable to get hold of jam sugar. In this recipe I have used both jam sugar and lemon, but you can use one or the other. If only using lemon, please make sure they are unwaxed and use two or three lemons.

• 200g red chillies- I used a mix of birds eye and normal red
• 400g red peppers
• 1 kilo jam sugar
• 1 lemon, peel only
• 600ml cider vinegar
• Jars- I clean up jars and re use for this, they are all different sizes but it does not matter. I made two large and 2 small jars with this recipe.
• Parchment paper, cut into circles

• Remove all seeds from the chillies, best to wear gloves as believe me you do not want this on your face!! In a blender, pulse the chillies until finely chopped. Set aside.
• Repeat with the peppers, remove any seeds, and white parts of the pepper, pulse until fine. try not to pulse this too much as the peppers give off a lot of liquid, you do not want mush.
• In a deep saucepan add the sugar, vinegar and lemon peel if using. Turn the heat on low and let the sugar dissolve.
• Add the chillies and peppers, gently mix.
• Turn the heat up to a rolling boil and boil for around 15-25 minutes. I always do the plate test; place a plate into the freezer before you start cooking and after 15 minutes drop a small amount of jam on the cold plate and push. You should see the jam texture well here; you want it to be thick and not runny.
• Turn off the heat and carefully remove the lemon peel, discard. Using a slotted spoon, you can remove any foam on top and any seeds you may have missed.
• Carefully ladle the jam into a jug ready to pour into the jars.
• I always add hot jam to sterilised warm jars. See my options for sterilising: Option 1: Place into the dishwasher without a tablet. You can use the jars warm from the dishwasher and pour the jam directly in. Option 2: Wash jars in soapy water. When ready to fill, wet the jars and place into the microwave for 1 minute. Option 3: Place the tray of clean, wet jars and lids into a preheated oven at 160-180ºC for about 15 mins.
• Fill the jars carefully by pouring with the jug, it is sticky so have a clean towel handy for any spillages.
• Cover each jar with waxed paper or parchment, I cut mine into circles to fit each jar.
• Fit the lids tightly and leave to cool, the jam should be clear. You can add fabric covers and string to pimp up the jars too.