Chilli Jam
Makes 14 Small Jars
INGREDIENTS:
4 jarred red peppers, deseeded, and chopped
10 red chillies, chopped
3-inch pieces of ginger, peeled and roughly chopped
6 cloves of garlic, peeled
400g can of cherry tomatoes
800g caster sugar
300ml cider vinegar
METHOD:
Place the peppers, chillies, ginger and garlic into a food processor, then blend together for a couple of minutes.
Place the chilli pepper mix, tomatoes, sugar and vinegar into a saucepan over a medium heat, and bring to the boil stirring as you do. Then reduce the heat to simmer and allow to cook for 40 minutes, stirring occasionally.
Once the jam starts to thicken, continue cooking for a further 10 minutes, stirring regularly.
Remove from the heat and allow to cool slightly, transfer to sterilised jars, then leave to cool completely.
