Grow Your Own Magazine

I had about 400g red chilies, mostly espanola and red padron, which had been accumulating in my fridge. Since I only had a few tired old tomatoes I added a can of chopped tomatoes and boiled the lot up till the chilies were soft. I then whizzed them in the blender and subsequently put them through a fine sieve to remove the last remnants of skin and pips.

So now I have this lovely thick, rather hot, puree and would love some ideas as to how to proceed - maybe to make a chili jam if the heat can be toned down somewhat? It would need to be a recipe that keeps for a long time.

I've already made red pepper chutney with a bite to it and all manner of other chutneys, so a jam or jelly recipe would be appreciated, if anyone can help?

Tricia