Sweet Chilli Jam
By Barney Desmazery · bbcgoodfood.com
1 hr 5 minMakes 4 small jars
A thick, sticky preserve of roasted peppers, chillies and garlic with vinegar and sugar, spreadable and spicy-sweet.
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| prepSterilise 4 small jars and lids. | |||||
| 8 red peppers, deseeded and roughly chopped | Pulse peppers, chillies, ginger & garlic until finely chopped | Combine with tomatoes, sugar & vinegar; bring to boil | Skim scum, simmer 50 min, stirring occasionally | Simmer 10–15 min more, stirring frequently until thick | Cool slightly, transfer to sterilised jars, cool completely |
| 10 red chillies, roughly chopped | |||||
| 1 finger-sized piece fresh root ginger, peeled and roughly chopped | |||||
| 8 garlic cloves, peeled | |||||
| 400 g can cherry tomatoes | |||||
| 750 g 10 oz golden caster sugar | |||||
| 250 ml red wine vinegar | |||||
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