@Cornelius_Gotchberg , I have looked at the recipe a bit more closely and converted it all into cup measure so that it doesn't matter if you use metric or imperial measures, just be consistent.

White Sugar. 4 cups
Chilli. 8 cups. ( About 1.3 kg or 3 lb)
Vinegar. 2 cups
Lime juice. 2 cups
Garlic. 20 cloves
Xanthan gum. 1 teaspoon
Or
4 tablespoon cornflour and
8 tablespoons water

Chilli/bell peppers mix to suit your taste, measure after chunking and removal of excess seed clumps, leave in as much or as little seed as you want but minimise central core used.

Xanthan gum or cornflour/ water mix is to thicken sauce. Adjust as to how thick you want sauce.

Finely chop chilli/peppers (use a food processor, the smaller the pieces, the less noticeable the skins at the end) add to pot with sugar, vinegar, lime juice and crushed garlic.

Boil 20 minutes

Add thickener, stir well

Boil 10 minutes

I triple these quantities when I make a batch.
This takes up about 9 liters/2.5 US gallons cold and it makes about 7 liters, just under 2 US gallons when boiled as above. A bit longer boiling will give a thicker sauce.

Tweek to suit your taste

@Whwoz "Thanks!

The Gotch

@Whwoz had I been privy to this recipe earlier, it might have altered the...um...trajectory of my Ground Turkey (et al!) Meat Loaf...

Could still use it as a "topper."

The Gotch

@Whwoz Is the Xanthan gum used to make it gluten free or is there another preference? And do you refrigerate it?

@pondgardener Xanthan gum should be gluten free, being made from ground up Xanthanmonus bacterial. As always, double check packet as I can't speak for what is available over there. We do refrigerate once opened.

Whwoz wrote: ↑Sat Apr 22, 2023 6:25 pm @pondgardener Xanthan gum should be gluten free, being made from ground up Xanthanmonus bacterial. As always, double check packet as I can't speak for what is available over there. We do refrigerate once opened.

I leave mine in the cupboard.