Mix the green pepper and cleaned chili seeded with a robot, until they are finely chopped. You can do it several times if the peppers do not all fit in your robot.
Transfer the mixture to a large saucepan and add the apple cider vinegar. Bring to a boil, then simmer for 15-20 minutes. Pass the mixture through a Chinese. You must get about 22.5cl of liquid.
Return the liquid to the saucepan and add the salt and sugar, mixing until they are dissolved.
Bring to a boil over medium heat. When the mixture makes large broths, let it boil for another minute, then pour the pectin.
Add the peppers and continue cooking for 7 minutes, stirring snas stops and then, using a ladle, pour the jam into sterile jars, leaving a little room up.
Close the jars tightly in a hot water bath.
Refrigerate the jam once the jar has been opened.
Enjoy your meal from
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