Makes approximately 800ml / 1.4 pints
Ingredients
150g Red chillies (roughly chopped)
380g Sweet red peppers (roughly chopped)
500g Tomatoes (skinned and roughly chopped)
1 small shallot, about 50g (roughly chopped)
2 cloves garlic
25g stem ginger (peeled)
400g golden caster sugar (or Demerara)
150ml red wine vinegar
The juice of 1 lime
Method
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 other ingredients.
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 ginger.
Bring the contents to the boil, stirring continuously.
Turn down the heat to a low simmer for 10 minutes, stirring occasionally. Leave the pan lid off to allow the liquid to thicken.
A foamy scum will form on the surface of the liquid. Skim this off and discard it.
Continue to 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 pre-heated jars.
As it cools, the jam will thicken a little more, but should remain slightly runny.
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.
