Stage 1 making Chilli Jam

Take 150g or so of fresh red chillies, 150g of red peppers and whizz in a food processer. Dissolve 1kg of jam sugar in 600ml of cider or white wine vinegar. Add the chilli and pepper mixture, bring to the boil and boil hard for 10 minutes or so. Let it cool for 40 minutes and then pour into small sterilised jars, the sort that pesto or wholegrain mustard comes in. Eat with crisps or spread under cheese when making cheese on toast.

The drabest of drab days today, the light never really got going at all, Around freezing all day with a light drizzly sleet falling, without much purpose, from the murk. In summer it would have looked like a smog but in winter it was just yuk.

Gym in the morning after a swim in warm water and a culinary afternoon making the chilli jam and a sausage hotpot for tomorrow in the slow cooker.