8 Red Peppers seeded and roughly chopped
10 red chilli, roughly chopped
1 finger sized fresh root ginger, peeled and roughly chopped
8 gloves of garlic, peeled and chopped
400g can cherry tomatoes, whole
750g golden caster sugar
250ml red wine vinegar
 
Place peppers, chilli, ginger and garlic in a food processor and whizz until finely chopped. Put into heavy based pan with tomatoes, sugar and vinegar. Bring to the boil and then simmer for 50 mins. Once the jam becomes sticky continue cooking for 10- 15 mins, stirring all the while. It will look like bubbling lava. Pour into sterilized, warmed jars and place lid on. Allow cool and they will seal. Keeps, in a cupboard, for upto 3 months (if your father doesnt find it) Once opened keep in fridge. Enjoy xx