finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar
Prep:20 minsCook:1 hr
Makes 4 small jars
the peppers, chillies (with seeds), ginger and garlic into a food
processor, then whizz until very finely chopped. Scrape into a
heavy-bottomed pan with 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
50 mins, stirring occasionally.
the jam is becoming sticky, continue cooking for 10-15 mins more,
stirring frequently so that it doesn’t catch and burn. It should
now look like thick, bubbling lava. Cool slightly, transfer to
sterilised jars, then leave to cool completely. Keeps for 3 months in a
cool, dark cupboard
– refrigerate once opened.