This spicy jam is perfect with meats and cheeses or for dipping prawns into. I usually make a lot of it in the summer using homegrown chillies.
You can easily vary the heat by changing the type of chilli you use to match your own taste.
- 840g sweet red peppers (deseeded and top removed)
- 100g chillies (tops removed)
- 2 cloves garlic (peeled)
- 50g ginger
- 1kg jam sugar
- Juice of 4 limes
- 200ml cider vinegar
- ½ tsp salt
Blitz the peppers, chillies, ginger and garlic in a food processor to a fine pulp.
Add all the ingredients to a large pan and heat gently whilst stirring to dissolve the sugar.
Slowly bring to a rolling boil and boil rapidly, without stirring, for about 10 minutes until setting point is reached.
Leave to cool for 10 minutes before pouring into warm, sterilised jars.