This recipe is for four small jars
Time: 2 hours
glug of olive oil
8-10 red chillis
400g tin of chopped tomatoes
large lump of root ginger
6 cloves of garlic
4 red peppers
4 red onions
teaspoon of ground cinnamon
teaspoon of salt
teaspoon of black pepper
150ml red wine vinegar
100ml balsamic vinegar
700g brown caster sugar
In a large deep pan on a medium heat, roast finely chopped garlic in a glug of olive oil until golden brown (not burnt), add finely chopped red onions and the balsamic vinegar, sweat for about 10 minutes until soft and glazed.
Meanwhile cut stalks off the peppers and chills, wash and deseed the peppers only, also skin the ginger. Put chills, ginger and peppers in a food processor and blend until finely blended in very small pieces, then add to the large pan with the onions and garlic. Now add the rest all of the other ingredients to the pan and put on a low heat so it slowly bubbles.
Keep this boiling for one and a half hours until its thick and sticky, stirring occasionally and remove any froth that forms on top.
Whilst this is boiling, sterilise 4 empty jam jars, Preheat your oven to 200°C/400°F/gas 6. Wash jars and lids thoroughly in hot water then put in the oven for about 15 minutes until dry, then take out and allow to cool.
Once the jam has cooked, allow to cool for about an hour, then spoon into the sterilised jam jars and allow to cool further until room temperature. Decorate your jam jars, add stickers, ribbons, some cool paper and store in a cool dark cupboard.
Put some large baked potatoes in the microwave for 10 minutes. Mean while preheat your oven to 200°C/400°F/gas 6. When the potatoes are done in the microwave, place on a baking tray, drizzle with extra virgin olive oil and a pinch of salt and pepper, make sure you move them around until they are coated in the oil.
Place in the oven for 10 minutes until golden brown and the skin is crispy, test they are ready by stabbing them with a sharp knife making sure they are soft inside.
When serving, slice a cross in the top of the potato and push from four sides to open up the potato, drizzle with good quality olive oil, grate over mature cheddar or a nice smoked cheddar and a large table spoon of your chilli jam.