Sweet Chilli Jam
8 Red Peppers, deseeded and roughly chopped
10 Red Chillies, roughly chopped
4 cm piece of Fresh Ginger, peeled and roughly chopped
8 Garlic Cloves, peeled
400g can Cherry tomatoes
750g Golden Caster sugar
240 ml Red Wine vinegar
1. Tip Peppers, chillies with seeds, ginger and garlic into a food processor, then whiz until finely chopped. Scrape into a heavy based pan with
tomatoes, sugar and vinegar, then bring everything to the boil, turn down the heat and simmer for approx 50 mins stirring occasionally.
Cook until thick, Cool slightly and transfer into sterilised jars, then leave to cool.
Keeps for three months in a cool dark place.
Keep Refrigerated once opened.