Ingredients – makes 2 large jars
- 400g tin chopped tomatoes
- 10 Serrano chillies
- 8 red capsicums
- 8 garlic cloves
- 750g golden caster sugar
- 200ml Red wine vinegar
- Finger-sized piece fresh root ginger, peeled and roughly chopped
Method
- Put your jam jars through the dishwasher to sterilise or boil for 10 mins.
- Chop the capsicums, chillies (with seeds), ginger and garlic by hand or in a food processor until finely chopped. Pour into a pan and add the tin of cherry tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down and let it bubble gently for about 90-100 mins, stirring occasionally. Stir more frequently during the last 20 mins or so, just to ensure it doesn’t catch and burn.
- The jam should thicken during this time, but will still be pouring consistency. It can be cooked for longer if it still looks very thin (but it will thicken more once cooled). Once the jam reaches this stage, leave to cool for 20 mins or so and then carefully pour into the sterilised jam jars and leave to cool completely.
Enjoy!!
