Blend the capsicum and chillies in a food processor until finely chopped. This can be done in batches.
Transfer the chilli mixture to a large saucepan, add the cider vinegarand bring to a boil. Simmer for 15 to 20 minutes then strain the mixture through at least 2 layers of cheesecloth or muslin, and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan and add the salt and sugar, stirring until dissolved. Bring to a boil over medium high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for 1 minute, then stir in the pectin.
Stir in the extra chillies and ladle into sterile jars leaving a small headspace. Seal jars in a hot water bath. Refrigerate jam after seal is broken.
If you can find them, use fresh jalapeno chillies for this jam.
Used different ingredients.
I am a consummate chilli jam maker...so I will tll you how I make this wonderful recipe. I use 6 cups of sugar. Add a tbsp. or 2 of butter just before you put the certo in...it keeps the foam down. Also I do not remove the seeds. Just put all the chillis into the food processor and grind finely. I do not stain...so the final result is more like jam than jelly. I boil for a few minutes after adding the pectin...about 3 to 5 minutes. It 'jells' beautifully and is delicious. - 29 Sep 2008
This is delicious - couldn't purchase liquid pectin so used jam setta and it worked perfectly. Yum! - 01 Oct 2011
Altered ingredient amounts.
The liquid arrived at in step 2 has been changed to 1 cup. We have updated this recipe to change the amount of the yield. It should be 2 (250g) jars instead of 4. - 29 Sep 2008