Makes approximately 800ml / 1.4 pints
150g Red chillies (roughly chopped)
380g Sweet red peppers
500g Tomatoes (skinned and roughly
1 small shallot,
about 50g (roughly chopped)
2 cloves garlic
25g stem ginger (peeled)
caster sugar (or Demerara)
150ml red wine vinegar
The juice of 1
Spread the sugar on a baking tray
and place in the oven at 100C along
with your empty jars.
Whilst these heat up, prepare the
Put the chillies, peppers, tomatoes,
shallot and garlic in a blender, and
blitz till pureed.
Transfer the puree to a pan, add the
sugar, red wine vinegar and the stem
contents to the boil, stirring
Turn down the heat to a low simmer
for 10 minutes, stirring
occasionally. Leave the pan
lid off to allow the liquid to
A foamy scum
will form on the surface of the
liquid. Skim this off and discard
simmer for another 5-10 minutes. The
jam should get stickier and change
to a deeper shiny red colour.
Remove the stem ginger and add the
lime juice, which should thicken the
jam a little more.
Remove the pan from the heat, and
ladle the contents into the
As it cools, the jam will thicken a
little more, but should remain
Once cool, add wax discs to the top
of the jam, and add the lids.
Note: Each batch of jam may vary in
terms of heat according to the variety
of chillies used. Make a note of the
heat on the labels.