Chilli Jam

This year I have been inspired by Vanesse Kimbell who is trying to get people to make Christmas. My mother has always been a bit of a grinch at Christmas complaining about the commercialisation of it. She threatens to cancel Christmas every year and work in a soup kitchen. I am beginning to agree with her, the celebration of the Christmas season should start no earlier than Christmas eve and end on January 6th. I hate that shops now sell Christmas decorations from August. (I am aware that I am becoming preemtively middle aged in supporting this sentiment).  I have always thought Christmas hampers were a bit naff, full of things that you would never normally choose to buy and are not quite sure what to do with. But in the spirit of making christmas I though I would make two one for a family friend and another for my father. I am only going to put things in them that I know they like and will actually use.

Makes about 3 jars.


400g cherry tomatoes
9 red peppers
9 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
700g sugar
200ml cider vinegar


Finely chop the tomatoes, peppers, chillies, garlic and ginger. Put the sugar and vinegar into a pan over a low heat and stir until the sugar is dissolved. Add the tomatoes, peppers, chillies, garlic and ginger and simmer until the liquid has reduced and the mixture has a thick, sticky consistency. Bring to the boil, and cook on high for 1 minute, being careful not to let the jam boil over. Pour the jam into hot, sterilised jars; where it will keep for up to a year, or 1 month in the fridge once you've opened it.


I have already had to make a second batch as my flatmates have been hamper raiding!