Chili Pepper Jam

½ lb hot chili pepper, seeded, halved
1 2/3 lb yellow and red bell peppers, seeded, halved
2 cups apple cider vinegar
2 lb sugar

In a pot combine the peppers with apple cider vinegar.

Cover with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon press on the peppers to extract any excess liquid.

Transfer to a food mill or a blender and mill or purée the peppers. Extract the liquid through a sieve to remove the pepper skin. Discard the skin.

In a saucepot, on medium heat, add the pepper purée and add the sugar a little at a time and mix until sugar has dissolved. Continue to cook for about 40 minutes, stirring occasionally.

Remove when mixture resembles a jam texture. Allow to cool and transfer into jars.