ELMARIE’S CHILII JAM

ELMARIE’S CHILII JAM
600 ml grape vinegar
1 kg sugar
150 g chillies
150 g yellow pepper (red and green is also good)

Disolve sugar in vinegar over heat without sturring. Blend chillies and pepper in foodblender. When sugar is disolved you put chillie mix with sugar and vinegar. Cook for 10 min, stand for 10 min, put in sterrilized bottles.
Wholla!!

RECIPE AND PHOTO:  Elmarie Botha Bouwer