Blanch, peel and deseed the fruit. Chop the fruit, put it in a pan with the jam sugar and boil for 5 minutes, stirring constantly. Add the chilli and vanilla sugar and boil for another minute. Skim off any scum. Pour into warm, sterilised jars. Seal. Store in a dark, cool place.
This jam is good with cheese and toast, and also tastes great with ice cream.
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