• 1 kg ripe plum tomatoes, coarsely chopped
  • 500g caster sugar
  • 80ml white wine vinegar
  • 60ml lemon juice
  • 6 fresh long red chillies, thinly sliced
  • 2 fresh small red chillies, thinly sliced
  • 4cm fresh root ginger, peeled and grated
  • 3 cloves garlic, crushed


  1. Place all of the ingredients in a large pan and, without boiling, cook over a high heat until the sugar dissolves, then bring to the boil. Reduce the heat and simmer, uncovered, stirring occasionally, for about 1¼ hours until the jam is thick. Leave to cool for 15 minutes.
  2. Blend the mixture in batches until smooth. Carefully spoon into hot, sterilised jars and seal. Label and date jars once cold.

Tip: Store in a cool, dark place for up to 3 months and refrigerate once opened.