After my slightly disastrous attempt at marmalade (it was more like treacle!!) I decided to have a go at chilli jam, which has been much more successful and is much quicker to make! You need:

8 red peppers , deseeded and roughly chopped
10 red chillies , roughly chopped (this actually makes it very hot so maybe less??)
finger-sized piece fresh root ginger , peeled and roughly chopped
8 garlic cloves , peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

Put the peppers, chillies, ginger and garlic in the food processor and blend. Next, throw it all in a saucepan with the remaining ingredients and bring to the boil. When it is boiling, let it simmer for 50 minutes. After this time it should be sticky. Stir for a further 10-15 minutes so it doesn’t burn to the bottom of the pan.

Sterilise some jars in the oven and then pour your yummy jam into the jars (should make 4 smallish jars).

Tadaaaaa!!

Now for some pretty fabric toppers…