Sorry for the rubbish photo - but it was just a snap taken on my phone. I had not really thought of putting this recipe on the blog.
Basically, it was making use of some beautiful nectarines that were partially frozen due to being stuck to the back of the fridge !
Nicola - since you asked.... here it is - just for you.
This is a simple, bung it all in a pot recipe and it made 3 jars. I think they were 12 oz size. This was so good, I need to make some more in preparation for Christmas hampers
If you taste this when it's hot, it's going to be quite firey - surprisingly so ! However, the heat from the chilli was quite mild by the time it cooled down and I think I'll add an extra chilli next time.
1 large red chilli (incl seeds)
150g white sugar
2 tsp ground cinnamon
1.1/2 tsp ground ginger
1 tsp of hot chilli powder
2 star anise
150mls cider vinegar
1/2 > 1 tsp of salt (to taste)
Basically, bung the lot in a pot. Cover and let bubble away until onions are translucent and fruit is soft and pulpy.
Remove lid and let it bubble some more until thickened.
Decant whilst still hot into warm, sterilised jars.