Makes about 3-4 jars.
400g cherry tomatoes
9 red peppers
9 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
200ml cider vinegar
Step 1: Finely chop the tomatoes, peppers, chillies, garlic and ginger. You can use a food processor if you prefer. Don't be daft about touching your eyes or anywhere else that might sting!
Step 2: Put the sugar and vinegar into a pan over a low heat and stir until the sugar is dissolved. Add the tomatoes, peppers, chillies, garlic and ginger and simmer until the liquid has reduced and the mixture has a thick, sticky consistency.
Step 3: Bring to the boil, and cook on high for 1 minute, being careful not to let the jam boil over. Pour the jam into hot, sterilised jars; where it will keep for up to a year, or 1 month in the fridge once you've opened it.
• This recipe is taken from The SuperJam Cookbook by Fraser Doherty