Learn how to make your own sweet chilli jam with our easy recipe. This versatile condiment has a subtle spicy kick, and goes well with any selection of cold cuts of meat
Prep:20 mins
Makes 4 small jars
8 red peppers, deseeded and roughly chopped10 red chillies, roughly choppedfinger-sized piece fresh root ginger, peeled and roughly chopped8 garlic cloves, peeled400g can cherry tomatoes750g golden caster sugar250ml red wine vinegar
STEP 1Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.STEP 2Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
