John Bamber's Chilli Jam Recipe

1kilo Jam sugar
approx 1ltr red wine vinegar
350 gm hot chilliess** 
2 or 3 mangos
3 large bramley apples
juice of one or two limes
Nothing precise, I just use guestimates. 
Bring Vinegar to boil, add sugar and dissolve, peel and finely cube apple and mango, add to liquid. 
I wash, top and tail the chillies then freeze them for a couple of weeks before I make the jam put them in a processor and liquidise them to a puree as this saves having to strain the bits out. Add to liquid and simmer/boil for half an hour or so. Skim any surface scum off. put a little of the jam on a chilled dish, if after a minute or so the jam wrinkles when you push your finger through it it's ready if not simmer a while longer. W
ash and sterilise your jars and tops. Bottle and leave for at least a couple of weeks. I have had jam last over a year if kept in a cool dark place. As you will have gathered I basically just bung the ingredients in with approx quantities, every make is different. Try adding pineapple pieces or using pineapple instead of mangoes.

John Bamber - https://www.facebook.com/groups/OfficialSpineGroup/permalink/3021159161449198