Ingredients

• 5 long red chillies (mild to medium), deseeded
• 2 garlic cloves, peeled
• 1 small thumb-sized piece of fresh ginger, peeled
• 150g fresh tomatoes, chopped
• 200g caster sugar
• 100ml apple cider vinegar
• Juice of half a lime

Instructions

garlic, and ginger. Blitz until everything is finely chopped and smooth. Pour the chilli mixture into a small saucepan. Add the chopped tomatoes, caster sugar, and apple cider vinegar. Squeeze in lime juice for a bit more brightness.

Set the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar dissolves. Reduce to a low simmer, cooking for 30– 40 minutes. Stir occasionally to prevent sticking. The jam should thicken and turn glossy. To test, place a small spoonful on a plate – it should have a sticky, jammy consistency when cooled.

Carefully pour the hot chilli jam into a sterilised jar, sealing it tightly while still hot. Allow it to cool to room temperature. Store in a cool, dark place. Once opened, keep in the fridge and use within a few weeks.

Kings Top Tip

If you're looking to add a bit more heat to your jam, try bird's eye or habanero chillies - a little goes a long way!