Wash, dry and cut the peppers in half lengthwise and remove the internal white filaments and seeds. Finally cut them into small pieces. Using a pair of gloves proceed in the same way with the chillies. Put the peppers and chillies into pieces in a large pot and add the sugar, salt and wine and cook over very low heat. Cover the pot with a lid and cook for about an hour.

Put out the fire and pass it all to the mill. When you have finished sifting the chillies you will get a smooth pulp. At this point put again the mixture over low heat and cook stirring often eliminating the white patina that can be formed on the surface during cooking.

Cook for 30 minutes until the jam is thick. After 30 minutes do the test of the saucer: take a little 'mixture with a teaspoon and Let drop a drop on a plate that must remain compact. Turn off the heat and transfer the hot jam in the jars that you have previously sanitized. Fill the jars leaving 1 cm from the edge, then screw the caps well but without too tight. Let it cool: with the heat of the jam you will create a vacuum, which will allow you to keep the product for a long time.

Once the cans have cooled down, check if the vacuum has been properly done: you can press in the center of the cap and, if you do not hear the classic "click-clack", the vacuum will have happened. Your chili jam is ready to be enjoyed!

CONSERVATION

The jam of chili peppers can be preserved for about 3 months, provided that the vacuum has been properly carried out and the jars are stored in a cool and dry place, away from sources of light and heat. It is recommended to wait at least 2-3 weeks before consuming the jam. Once opened each jar, store in the refrigerator and consume within 3-4 days at most.