I have grown hundreds of chillis this summer – it’s the only crop that worked for me! So as they are now indoors and ripening in batches I am preserving  them as they go red! This recipe is from my friend Annie who used to be in charge of Riverford Farms in France – so you might say she knows her onions (or chillis!). I could only muster 150 g of home-grown this time so adjusted the amounts proportionately. It is more like a Thai chilli sauce and should be jammy but not too set, so you can pour or spoon it. My next batch is going to be chilli and tomato jam.Makes 4 small jars

• 200 g fresh chillies, deseeded if you don’t like too much heat (I keep all the seeds!)
• 430 g sugar
• 375 g cider vinegar
• 1-2 garlic cloves, chopped
• 2 inches of ginger, peeled and chopped
• 1-2 tsp salt

Method

• Roughly chop the chillis and process with half the vinegar
• Put in the pan
• Process the other half of the vinegar with the garlic and ginger
• Add to the pan with the sugar and salt and bring to the boil
• Now simmer 30-40 mins until it thickens and some of the vinegar has evaporated
• You should have a gloopy mixture that you can pour into your sterilised jars