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Chilli jam
This recipe makes one jar of jam - multiply it to make for gifts or keep for yourself. It is a great side with quiches, cold meats, sausages even as a spread on crackers for a snack with cream cheese!
Roughly chop the capsicum and tomatoes, leaving the tomato seeds in the mix as this helps the jam to set. Chop the small chillies, again leaving the seeds in. Be careful not to touch your eyes after chopping the chillis (might be a good idea to use gloves) and wash your hands thoroughly after you have touched them. Chop and crush the garlic. If you have a food processor, puree all the chopped mis now and put it into a heavy-bottomed saucepan. If you don't have a food processor, put it straight into the pan.
Add a peeled lump of root ginger for extra flavour, then add the sugar and red wine vinegar, bring everything to the boil stirring continuously. You'll notice a foam forming on top, just skim it off as it appears. Get your jars ready while it simmers away.
Simmer gently for 30 to 40 minutes, stirring occasionally. If you have multiplied the mixture it will need another 15 to 30 minutes to reach the stage where it is ready for the jars. The jam is ready to put in jars when it becomes sticky and looks shiny. Now remove the lump of root ginger. Add the juice of the fresh lime - this will help the jam to set. Then take off the heat.
If you haven't already pureed the the mixture, use an electric hand blender at low speed to do this now - just in the saucepan. Be careful as the jam is hot and sticky. Spoon the chilli jam into jars, cling film the top of each of the jars and tighten the lids securely. Leave to cool, the jam will thicken more as it cools.
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