Ingredients
Method
- Add the capsicums, chillies, ginger, garlic and tinned tomatoes to a food processor. Process until finely chopped, working in batches if necessary.
- Transfer the mixture to a wide, heavy-based saucepan. Add the caster sugar, palm sugar and red wine vinegar.
- Stir over medium heat until the sugar dissolves, then increase the heat and bring to the boil.
- Skim off any orange foam that rises to the surface during the first few minutes.
- Reduce to a steady simmer and cook until thick, glossy and sticky. Stir occasionally at first, then more frequently as the jam thickens. Allow approximately 60–90 minutes, depending on the size of your saucepan.
- Stir in the lime zest and lime juice during the final few minutes of cooking.
- When a spoon drawn through the mixture leaves a clear trail, carefully transfer the hot jam into hot, sterilised jars and seal.
Notes
Tip: Leave the chilli seeds in for more heat, or remove some seeds and membranes for a milder jam.
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