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Ingredients (8)

• 2 (500g) large red capsicums, seeded, chopped
• 2 roma tomatoes, chopped
• 1 red onion, chopped
• 4 jalapeño chillies, chopped
• 20g fresh ginger, peeled, chopped
• 3 garlic cloves, chopped
• 2 cups (440g) white sugar
• 1/2 cup (125ml) cider vinegar

Method

• Step 1 Place capsicum, tomato, onion, chilli, ginger and garlic in a food processor and process until finely chopped.
• Step 2 Place capsicum mixture, sugar and vinegar in a medium saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Increase heat to medium and cook, stirring occasionally, for 50 mins or until mixture is thick and syrupy.
• Step 3 Place chilli jam in sterilised jars (see notes).