A nice jam / Chutney we made in class, to go with a Red Chile Marinade Lamb Shoulder roast. It was thickened with a Fruit pectin that made it more of a jam than a chutney. It went great with the lamb , but it would go just as well with other stuff to kick it up a notch or two. INGREDIENT AMOUNT Red bell pepper (finely chopped) 1 cup Jalapeno chile (seeded, finely chopped) 1 Sugar 1/2cup Red wine vinegar 1/4 cup Fruit pectin (dry) 1 tablespoon Procedure 1) In a nonreactive pan, combine the red pepper, jalapeno, sugar, and vinegar. Bring to a boil, then turn down the heat and simmer for 20 minutes, stirring periodically. 2) Remove the pan from the heat and add the fruit pectin. Return to heat and bring back to a simmer. Remove the pan from the heat and let it cool to room temperature. The jelly will be on the thin side until it chills.