750g sweet chillies
250g hot pepper
First thing: wearing latex gloves; please don’t skip this step or the rest of your day will be not that pleasant.
Wash all the peppers, remove the stalk, cut them in half to open them, and remove all the seeds and white filaments.
Finely chop them and put them in a large pan.
Add the water, sugar, and pectin, mix and put on the heat over medium heat.
When the sugar is dissolved, with the help of an immersion blender, blend the mix directly in the pan until it becomes a puree.
When it starts to boil, cook the puree for 5/7 minutes stirring, and then turn off the heat.
Pour the still boiling jam into sterilised glass jars (in the oven at 120°C for 5 minutes). Close them, turn them upside down to create the vacuum and let them cool until the next day or at least 12 hours.