Lime and Ginger Chilli Jam
100g red pepper, stem and seeds removed
100g red chillies, stem and seeds removed
A thumb of ginger, peeled and finely grated
Juice of one lime
400 ml cider vinegar
700g Jam sugar
Put a small plate in the freezer and sterilise 4 x 250g jars.
Gently heat 350 ml of cider vinegar and the jam sugar in a large pan, stir occasionally.
Meanwhile pop the chillies, pepper, lime juice and remaining cider vinegar into a blender.
Put the grated ginger into the centre of a piece of kitchen roll and gather up the sides to create a parcel. Squeeze the parcel of ginger over the blender to extract the juice and blitz until you have a smooth paste.
When the sugar has dissolved (approximately 10 minutes) stir in the the chilli paste and turn up the heat. Bring to a rolling boil and leave for 5 minutes, do not be tempted to stir.
Test the jam by dripping a small amount onto the chilled plate. After 30 seconds check the consistency, you are looking for a soft gel that moves slightly. If the jam is still runny continue to boil and test every couple of minutes until the jam sets on the chilled plate.
Remove the pan from the heat and allow to cool for 10 minutes before stirring the jam and carefully ladling into your sterilised jars.