Yvan on Nostr: Apache sounds good for a chilli-jam, Kat makes a good one for which this is "kinda ...

Apache sounds good for a chilli-jam, Kat makes a good one for which this is "kinda the base but I sort of deviate": https://kitchenmason.com/sweet-chilli-jam/

Kat puts in a much larger chilli:capsicum ratio - sometimes 100% chilli. It works just fine, just hotter (depending on your chillies). And as we always have passata to hand she usually uses that rather than tomato.

We have a dehydrator which is excellent for turning excess chillies into jars of dried chillies, which also make much better (tastier) chilli flakes than any we have ever bought.

And we always freeze some as some things just want that "fresh" (as is possible) chilli input out of chilli season.

(I also do cooked and fermented sauces but these days always just "wing" those without a recipe so don't have any specifics.)