Instant Pot Chilli Jam

Love some hot and sweet chilli jam especially with a bit of cheddar on a cracker but feel free to use this alongside steak, fish etc or inside sauces to give them an extra kick. I've made this recipes not using red peppers as an extra ingredient as my house mate has a deep loathing for them feel free to add in a large paper (capsicum) if you're not as crazy as she is ;)

Ingredients

60g of red or mixed chillies

1 long Shallot

2 cloves of garlic

400g white sugar

60ml water

Juice of 1 lime

80ml Malt Vinegar

Method

Roughly chop the shallot

Chop the Garlic Cloves in half

Chop the Chillies in half. If you don't want the jam too spicy remove the seeds

Place them in the food processor until quite finely chopped

Place in the Instant pot with all remaining ingredients and stir

Place to HP for 30 Minutes

NPR

Use the Saute mode to boil if you feel the jam needs to thicken some more. Remember it will continue to thicken as it cools but you want to see some syrupyness in the consistency before you start to cool

Place in fridge to cool, or decide to try it before it's fully cool and then moan about burning your tongue for half an hour like I did....