Best Chilli Jam

Gather together your ingredients. I recommend growing your own chilli's it is so easy to do indoors and nice to have the plants around.

Roughly chop and deseed the peppers, peel the garlic and roughly chop the chilli's. I leave the seeds in the chilli's but if you want it a little less fiery remove some. Peel the ginger (a great trick is to use a teaspoon to remove the skin)

Add the peppers, garlic, chilli's and ginger to a blender and whizz until finely chopped.

Add this whizzed up mix to a pan. Preferably with a thick bottom

Add the sugar, vinegars and tomatoes to the mix

Bring to the boil

Remove the top layer of foamy stuff and reduce to a simmer. Leave this now for 50 minutes stirring occasionally.

It should be pretty thick after 50 minutes. Now you need to keep an eye on it and stir regularly to make sure it does not stick to the bottom for 15 minutes

When you have a wonderfully thick lava like substance you are done! Leave to cool until warm and transfer to sterilised jars. This will keep for up to 3 months in a dark cupboard. Refrigerate once opened. Enjoy!