Hello, hot stuff!

September is a brilliant time for chillies. If yours are still coming, you might dry some and store in airtight jars or make a delicious chilli jam that is so good with almost everything! Perfect with cold meats and superb in a cheese toasty- it might be wise to make a large quantity so it doesn’t disappear within a couple of days! A lovely activity for a Saturday afternoon.

A red peppers
100g chillies
A clove of garlic, crushed
A small piece of fresh ginger, peeled
200ml red wine vinegar
500g caster sugar

Blitz the pepper, chillies, garlic and ginger until very finely chopped. Scrape into a heavy-bottomed pan with the sugar and vinegar and bring everything to the boil. Turn the heat down and simmer for 45 minutes, stirring occasionally. Once the jam is sticky keep cooking for another 10 minutes, stirring so it doesn’t catch. Let it cool before putting in a sterilised jar.