Sweet chilli jam

• red peppers↗8

  deseeded and roughly chopped

• red chillies↗10

  roughly chopped

• fresh root ginger↗finger-sized piece

  peeled and roughly chopped

• garlic cloves↗8

  peeled

• can cherry tomatoes↗400g g
• golden caster sugar↗750g g
• red wine vinegar↗250ml ml

Step-by-step instructions

1. 1

   Tip 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.

2. 2

   Once 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.