This year I grew these hot wax (v hot) chillies from seed  and I was determined to make them last through the winter – so chilli jam it is! What with all the gorgeous tomatoes in the markets right now, and my puny sour green babies (self-seeded by the birds and only imparting slugs into my veg patch – they had to go!) a bulkier offering than chilli sauce is required. So this is a merger of a couple of recipes that gives the best of all worlds. I like the onion, garlic and ginger to give it a thicker consistency. Leave at least a month before dolloping on your cold meats, cheese or curries for a little extra spice!

Makes 5-6 jars of various sizes (small ones good as gifts)

2 tbsp sunflower oil
500g onions, chopped
4 garlic cloves, finely chopped
1kg tomatoes, skinned & chopped
6 red chillies, deseeded if you must ( I didn’t) & chopped
2 inches of ginger peeled and chopped
2-3 tbsp fish sauce (to taste)
2 tbsp tomato purée
1-2 tsp paprika (to taste)
300ml white wine vinegar
250g granulated sugar
Salt & pepper

Method

1. Heat the oil in a preserving pan and fry the onions very gently, stirring now and then, for 10 minutes to soften. Add the tomatoes, chillies and stir.
2. Add the rest of the ingredients and season. Cook, uncovered, for 1 hour, until thickened.
3. Ladle into hot sterilised jars. Press out any air with a knife. Seal with sterilised lids. Leave to cool, label and leave for 4 weeks before using.