Fiery Chilli and Tomato Jam

Give your bangers a kick with this red-hot relish. If you prefer a milder jam, adjust the proportion of chilli to red pepper, keeping the total weight the same. The jam is also delicious on bacon sandwiches or with cheese and it keeps well, so if you’re planning home-bottled gifts for Christmas, make extra and get your stash off to a good start.

  • 750g preserving sugar
  • 250ml cider vinegar
  • 4 red peppers
  • 10 red chillies
  • 1 2-inch piece root ginger
  • 4 cloves garlic
  • 200g cherry tomatoes

Place the vinegar and sugar in a large pan over a low heat and allow the sugar to dissolve. Remove the seeds and pith from the peppers and chop them coarsely. Chop the chillies coarsely, removing the seeds and pith if you prefer a milder jam. Peel and roughly chop the ginger and garlic. Place the peppers, chillies, garlic and ginger in the food processor and pulse until finely chopped – you can do this by hand if you prefer a coarser-textured jam.

Cut the cherry tomatoes in half. Add the pepper mixture and the tomatoes to the pan with the sugar and vinegar, bring to the boil and simmer until reduced and beginning to thicken – about two hours (the pectin in the sugar will cause it to set further as it cools). Bottle in sterilised jam jars.