CHILI PEPPER JAM

In a pot combine the peppers with apple cider vinegar. Cover with a lid and cook for about 20 minutes or until the peppers have softened.

In a colander, drain the pepper mixture and with the back of a wooden spoon press on the peppers to extract any excess liquid.

Transfer to a food mill or a blender and puree the peppers. Extract the liquid through a sieve to remove the pepper skin. Discard the skin.

In a saucepot, on medium heat, add the pepper puree and add the sugar a little at a time and mix until sugar has dissolved.

Continue to cook for about 40 minutes, stirring occasionally. Remove when mixture resembles a jam texture.

Allow to cool and transfer into jars.