How to make homemade Chilli Jam?

Combine the sugar and vinegar in a pot and cook on medium heat, stirring occasionally, until the sugar has dissolved.

Add the chillies to the pot and bring the mixture to a rapid boil.

Add the pectin to the pot towards the end of the cooking time.

To check if the jam has reached its setting point, use a digital or jam thermometer to measure the temperature. The setting point is 105°C.

Allow the jam to cool for about a minute before pushing the edge of the mixture with your finger. The surface should have solidified into a skin-like texture, indicating that the jam is ready.

Let the jam cool for 15 minutes, then pour it into sterilized jars. Turn them over occasionally to distribute the chilli flakes evenly.