Chilli Jam

Last Christmas I made Nigella's Chilli Jam to give as gifts, it went down so well that I have decided to make another batch for this year, here is the recipe I use.

I only use my cauldron for making a few things mostly Christmas Eve Ham in coke or if I am making a huge batch of something to freeze, but I am terrified of this boiling over resulting in me and the kitchen getting covered in boiling hot jam. There is no way the jam will bubble up enough to escape the cauldron it is huge. 

I have made 4 batches of this now and I always seem to get a lot for froth round the edges which I ether skim off or make a jar for His Lordship with the scummy bits in (he assures me it tastes fine it just isn't as pretty).

The recipe says to keep for 1 month before eating and will keep for a year unopened, but I'm never 100% confident with sterilising my jars so I normally put keep for 6 months on my jars. Now I just need to find away of getting the smell of vinegar out of the house, though on the plus side my sinuses are really clear now.