Sweet chilli jam

Makes 2 jars

4 red peppers

5 red chillies

Piece of ginger

5 cloves of garlic

200g tinned cherry tomatoes

250ml red wine vinegar

375g sugar

Blitz peppers, chilli garlic and ginger in food processor until finely chopped with 50ml of the vinegar. Put in large heavy bottom pan with the tomatoes, sugar and 100ml of the vinegar.

Cook until a thick jammy consistency. You should be able to draw a spoon across the bottom of the pan and the gap to fill slowly

Add more vinegar if necessary 

Pot into warm sterilised jars preferably with plastic lids