Instructions

1. First grill or roast the chillies and red peppers in the oven or char them on your BBQ or griddle pan. Put them in a bowl, cover and let them cool. When cooled, remove the skins, seeds and stalks. Keep the chilli seeds if you want the jam extra hot.
2. Roughly chop the flesh of the pepper and chilli, then put them in a pan. Add the garlic, tinned tomatoes, ginger, soy and vinegar. Using a stick blender, blitz until smooth, then add the salt and sugar.
3. Bring to the boil, then cook for about 30 minutes or until you get a jam-like texture. Be careful, it splashes a lot.
4. You can check the setting point by putting a saucer into the freezer for 10 minutes, then dropping some jam onto it. When it sets (i.e. you can draw a line with a spoon through it) then it’s ready.
5. When it’s ready, turn off the heat and let it cool. Transfer it to a cool, sterilised jar. Alternatively, spoon the hot jam freshly sterilised warm jars. Seal the lids and keep the jars in a cool, cold place.