Red Pepper Jam

If buying for the sake of buying just doesn't sit well with you then get into the kitchen this Christmas and whip up a batch of something extra special for the extra special people in your life.  This Red Pepper Jam is really easy to make, looks the part (the perfect shade of Christmas red) and is irresistibly good.  They'll be asking for it again next year!    

Red Pepper Jam
Makes 9 jars

12 red peppers, halved, deseeded
4 onions
6 cups white wine vinegar
8 cups white sugar
4 tablespoons yellow mustard seeds
1 tablespoon salt

Roughly cut the pepper halves into quarters and the onions into eights. In batches put the onions into a food processor and blend until finely chopped. Be careful not to take it too far by pureeing them. Repeat this step with the peppers, again making sure not to puree them. You want them finely chopped. If you don't have a food processor you can do this by hand. Put the onions and peppers into a large pot, add the vinegar and bring to the boil. Boil gently for 5 minutes before adding the sugar. Continue to boil gently for approximately 2 hours or until desired consistency is achieved. Stir from time-to-time to make sure the jam doesn't stick to the bottom of the pan. Spoon into sterilised jars and seal.