Ingredients - (makes 4 to 5 lb jars, depends on the size of your chillies and red peppers, this also affects the spicy heat of the jam)
400g tomatoes, cut into quarters, if using tinned, drain off the juice and keep for another dish
9 chillies, stalks removed
9 red peppers, stalks and seeds removed
6 cloves garlic, peeled
1tsp ground ginger
pinch of salt
In a large saucepan add the sugar and vinegar and heat gently until the sugar has dissolved.
In the meantime chop the vegetables, including the tomatoes if using fresh, in a food processor until quite small in size.
Once the sugar has dissolved in the vinegar, add the all the vegetables, ginger and pinch of salt and heat gently until the liquid reduces and the jam becomes sticky.
Once this has been achieved, bring the jam to the boil and cook for 1 minute.
Then transfer to hot jars, which have been warmed in a low oven. Seal the lids immediately.
This jam is lovely with cold meats or cheese or works really well spooned over chicken portions before you pop them in the oven.
Thank you to my good friend Trina Dixon for this recipe.