– 8 red peppers, deseeded and roughly chopped
– 10 red chili’s, roughly chopped (including seeds)
– Finger-sized piece fresh root ginger, peeled and roughly chopped
– 8 garlic cloves, peeled
– 400g fresh tomatoes (skins removed and deseeded)
– 750g golden caster sugar
– 250ml red wine vinegar
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.
Next bring a pan of water to the boil, score a cross in the bottom of each tomato and then carefully drop in your tomatoes in batches of 3-5. When you see the skin start to curl / spilt (usually within a few seconds) remove, allow to cool before peeling the skin off. Once done, cut in half, remove the seeds, cut into small chunks and set aside.
Add 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 120 minutes stirring occasionally. You want the jam to look like thick bubbling lava. If after 120 minutes it still looks too runny, keep it on the hob, checking it every 10-15 minutes until you have the desired consistency.
Let it cool slightly and transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.