Red Pepper Jam

My first attempt at this jam ended in disaster! After tending to it very carefully for it's first 40 minutes of cooking, I took my eye off it for one minute and returned to a burnt toffee! Not the desired result! But you will be pleased to hear my second attempt went much better! And it was worth the perseverance! It's actually quite simple! You just need to watch it like a hawk towards the end of it's cooking so that you don't cross the line between jam and toffee like I did! The finished result is a very tasty and sweet yet savoury jam! It would be great on a cheese board to accompany a strong cheddar, feta, or goats cheese! I served mine with a batch of my Great Nan's cheese scones! 

Ingredients

(Makes 1 small jar, approx 10 servings)

2 red peppers

2 hot red chillis

2 plum tomatoes

1 clove garlic

1 tsp ground ginger 

100g golden caster sugar

3 tbsp cider vinegar

Method

1. Very finely chop, or blend in a food processor, the peppers, tomatoes, chillis and garlic. 

2. Add all the ingredients to a small saucepan and stir together.

3. Bring the contents up to a boil and simmer, stirring occasionally for 40-50 minutes. Be sure to keep a close eye on it for the last 10-15 minutes! 

4. Once a jammy consistency has been reached, turn off the heat and spoon the jam into a small, sterilised jam jar. Pop a waxed disk or a little cling film on top of the jam, in contact with it, then screw on the lid to seal and allow to cool. 

5. Label your jar and store in the fridge. It should keep for up to 1 year unopened providing everything is sterile, but once opened consume within 3 days.