Grow and cook: chilli jam recipe

• 450 g (15.9oz) preserving sugar
• 150 ml (5.3fl oz) red wine vinegar
• 750 g (26.5oz) ripe, juicy tomatoes, chopped
• 4 chillies (more if you like it hot!), seeded and chopped
• 3 garlic cloves, crushed
• 1 handful oregano, finely chopped
• 1 pinch salt and pepper, to taste

1. Sterilise the three preserving jars by heating them in the oven (lids separate) for ten minutes at 140C/gas mark 1.
2. Place a saucer in the refrigerator.
3. Place the sugar and vinegar in a heavy-based saucepan (or preserving pan) and cook over a medium heat until the sugar has dissolved.
4. Add the chopped vegetables and stir together in the pan.
5. Boil vigorously at a roiling boil until setting point around 15 minutes.
6. Keep stirring to prevent the mixture from sticking.
7. Check whether the jam is going to set by placing a teaspoonful on the chilled saucer: if when cooled it holds its shape when you push it with your finger, it is ready.
8. If not, boil it a little longer and check again.
9. Add the chopped oregano, season the jam to taste and then transfer into the warm, sterilised jars.
10. Seal with the lids, covering each lid with a disc of waxed paper, and allow to cool.
11. If you can resist it, you can store this preserve for up to three months in a cool, dark cupboard.
12. Keep it in the refrigerator once opened.

preserving sugar, tomatoes, garlic, handful oregano, salt

Taken from www.lovefood.com/guide/recipes/46622/grow-and-cook-chilli-jam-recipe (may not work)