8 Red peppers deseeded and roughly chopped
10 red chillis chopped seeds included
finger sized piece of fresh ginger peeled and chopped
8 garlic cloves peeled
450 grams of cherry tomatoes halved cut out stalk connector
750 grams golden sugar
250 mill red wine vinegar
1 bottle certo

chilli jam

  • Tip all ingredients except Cetro into a heavy bottomed saucepan.
  • Bring to the boil turn down heat and simmer for 50 minutes remove from heat.
  • Use a stick mixer to chop up ingredients put back on the heat and bring to a fast boil stirring frequently skimming off any scum that forms until it becomes sticky
  • Stir in the Certo and boil for 5 minutes and then allow to rest for 5 minutes. Pour into sterilised jars put on the lids and store in a dark cupboard. Makes 4 jars.