SWEET CHILLI JAM This easy sweet chilli jam recipe has a kick, but won’t blow your head off. Goes well with cold meat dishes and cheese platters.
INGREDIENTS 8 red peppers, deseeded and roughly chopped
Tip peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy bottomed pan with tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any froth that comes to the surface, turn heat down to a simmer and cook for 50 minutes or until the jam becomes sticky, stirring occasionally. Once jam becomes sticky, continue cooking for 10 to 15 minutes, stirring frequently so it does not catch and burn. It should look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for three months in a cool, dark cupboard – refrigerate once opened.
10 red chillies, roughly chopped Finger size piece of fresh root ginger, peeled and roughly chopped 8 garlic cloves, peeled 400g (14oz) can of cherry tomatoes 750g (1lb 10oz) golden caster sugar 240ml (9 fl oz) red wine vinegar