CHILLI JAM

 

800g fresh tomatoes, roughly chopped
thumb-size piece of ginger, peeled and 

chopped

3 red chillies, roughly chopped (leave seeds in)

3 garlic cloves, peeled
100ml white wine vinegar
25ml balsamic vinegar
300g sugar

Put the ginger, garlic and chillies in a food processor and blitz until chopped.

Add the tomatoes and blitz again.
Add the vinegars and blitz for the third time until all combined.

Put in the pan with the sugar.

Bring to the boil and simmer gently over a low heat...

...until reduced to the required thickness.

Place in a jar.

Will keep for a month in the fridge.