I love chilli jam so I make my own regularly. I have a favourite chilli jam recipe which I normally rely on, but this time I thought I’d try something different. So I made this chilli and tomato jam, using some of the hundreds of long red chillies I bought at the market. These are not very hot, so I used 8 of them. If you use normal, smallish chillies, 2 or 3 should be enough of those. Furthermore, I halved the sugar content, as I don’t like my condiments too sweet. This jam turned out mildly spicy and zingy, which makes it a perfect spread on nibbles, or in sandwiches, or it’s also ideal for glazing meats and vegetables before grilling. It contains fish-sauce, so it’s not vegan, but you can substitute it with soy sauce if you wish.