Wash the peppers, peel them if necessary and cut them into large pieces. Core the chili peppers. Puree both in the food processor. Transfer to a saucepan, add salt and preserving sugar. Boil up while stirring and cook for 3 minutes.
Transfer hot into clean glasses and turn them upside down. After about 15 minutes, turn the glasses over again and let them cool down.
The amount of chillies is up to you, with this recipe they only come out subtly. Next time I`ll double the amount, maybe just take some spicy ones.
The jam also tastes good on rolls, naturally topped with cold meat or cheese. Otherwise a wonderful companion to a cheese platter or as a ketchup alternative when grilling.
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