1. Put the peppers, chillies, ginger and garlic into a food processor and whizz until they are finely chopped. 2. Put the pepper mixture into a preserving pan and add the tomatoes, sugar, and vinegar. Bring to the boil, stirring until the sugar has dissolved. 3. With a slotted spoon, skim off any scum that has formed on the surface, then turn down the heat to simmering point. Cook for about 50 minutes, stirring occasionally, until the jam starts to thicken, then cook for a further 10-15 minutes, stirring frequently so that it doesn ’ t stick to the bottom of the pan. 4. When the jam has really thickened, take it off the heat and leave to cool slightly before transferring to hot, sterilized jars and sealing with a lid. Leave to cool, then label. Makes 2kg/4lb 8oz 8 red peppers, deseeded and chopped 5 medium red chillies, with seeds, roughly chopped 5cm/2in fresh root ginger, peeled and roughly chopped 8 garlic cloves, chopped 400g/14oz tomatoes, skinned and roughly chopped 750g/1lb 10oz caster sugar, warmed 250ml/8fl oz red wine vinegar INGREDIENTS METHOD SWEET CHILLI JAM Traditional Jams & Preserves This preserve has quite a kick and goes extremely well with cold meats and cheese.