Tomato, Pepper and Chilli Jam ( 3 jars)
Ingredients
Instructions
  1. Whizz the garlic, chillies and ginger in a mini food processor until finely chopped.
  2. Chop the tomatoes roughly and the peppers more finely. Put everything in a large saucepan with the demerara, salt or fish sauce and vinegar.
  3. Bring to the boil and simmer for about 30 minutes, stirring often, until reduced and viscous.
  4. Put into warmed, sterilised jars, screw on the lids tightly and turn upside down to cool. Keep in the fridge and use within four months.