First chop and deseed the Red bell peppers. Secondly roughly chop the Red chillies, ginger and peel the Garlic cloves.
Using the food processor or blender finely chop the Red bell peppers, Red chillies, Ginger & Garlic cloves into a paste. Then transfer the mixture to a heavy bottomed pan.
Stir in the Red wine vinegar and Caster Sugar.
All ingredients blended and mixed.
Bring the mixture to the boil then a gentle simmer. Simmer for 45min to 1hr 30min. Occasionally skim the scum that will form. Stir regularly to avoid the jam from sticking and burning.
Scum that rises to the surface.
The mixture should reduce down and become stickier and stickier like lava almost. When all the liquid had reduced down to a sticky jam it's ready, take off the heat and allow to cool.
Cool slightly and transfer to sterilise jar. Once completely cooked move to a dark cupboard. Once opened should keep for roughly 3 months.
- 8.0 Red bell peppers
- 10.0 Red chillies
- 1.0 Finger size piece ginger
- 6.0 Large cloves garlic
- 400.0g Cherry tomatoes
- 250.0ml Red wine vinegar
- 750.0g Caster sugar
- 1.0 Food processor or blended
- 1.0 Heavy bottomed pan
- 1.0 Sterile jar