Ingredienti per 3-4 smallish Jars
8 red peppers , de seeded and roughly chopped
10 red chillies , roughly chopped (seeds out if hot chillies)
Thumb-sized piece fresh ginger , peeled and roughly chopped
8 garlic cloves , peeled
400g can chopped tomatoes
750g golden caster sugar
250ml red wine vinegar
(Juice 1 lime - optional)
- Preparazione → 20 min
- Cottura → 1-2 hours min
- Difficoltà → Facile
1 Tip the peppers, chillies (with or without seeds), ginger and garlic into a food processor, then whizz until very finely chopped.
2 Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
3 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.
4 Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn.
5 It should now look like thick, bubbling lava. Add the lime juice if using and boil for a few more minutes. Cool slightly, transfer to sterilised jars, then leave to cool completely.
6 Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.