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400g cherry tomatoes
9 red peppers
9 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
700g sugar
200ml cider vinegar
Step 1- Finely chop the tomatoes, peppers, chillies, garlic and
ginger. You can use a food processor if you prefer. Don't be
daft about touching your eyes or anywhere else that might
sting!
Step 2- Put the sugar and vinegar into a pan over a low heat
and stir until the sugar is dissolved. Add the tomatoes,
peppers, chillies, garlic and ginger and simmer until the liquid
has reduced and the mixture has a thick, sticky consistency.
Step 3- Bring to the boil, and cook on high for 1 minute, being
careful not to let the jam boil over. Pour the jam into hot,
sterilised jars; where it will keep for up to a year, or 1 month in
the fridge once you've opened it.
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