Roughly chop and deseed peppers
Add to food processor
Chop chillies - keep the seeds
Chop ginger and garlic and add to the mixer
Whizz ingredients until smooth
Pour mix into a heavy bottomed pan
Weigh out sugar
Add sugar to pan
Cherry tomatoes in a tin - who knew!!
Add tomatoes to the pan
Measure out the red wine vinegar
Add to the pan - easy so far isn't it?!
Mix well and bring to the boil
Skim off any scum from the surface and reduce heat to a simmer
Simmer for 1.5-2 hours until the jam is thick and sticky
Add to sterilised jars while still hot. Then put the kids in and allow to cool.
The jam will keep for 6 months unopened. But it probably won't last that long! Enjoy