By Louise Wroth, Lantmännen Unibake UK
In a pestle and mortar combine the ingredients for the rub and grind together.
Apply the rub to the burgers up to 30 minutes before grilling.
Deseed and cut each chili into about 4 pieces.
Pulse in a food processor until they are finely chopped. Repeat steps 1 & 2 with the peppers.
Over the low heat dissolve the sugar in vinegar
Add the chili & pepper mix to the pot and bring to boil. Leave boiling for ten minutes. Only stir if you need too.
After ten minutes, remove from heat and leave to cool.
Once cool and once the chili flecks are suspended in the jelly, you can ladle into sterilized jam jars.
The Jelly will set into a set but spoonable consistancy, it will fill around 3 standard jam jars.