Chili jam is probably of my favourite larder items to make alongside red onion marmalade etc - its so useful. You can use it on sandwiches, as a dipping medium for breads and other finger food, can use it as a quick stir in for noodle dishes, and even as a shortcut for chilli dishes to name but a few applications.
This recipe if for a simple chilli jam recipe - there are some elaborate ones out there, and they can be a bit overzealous with a plethora of ingredients. Give this one a try and see what you think - you may be pleasantly surprised.
2 Cloves of garlic, skinned and finely chopped
5cm Piece of root ginger, peeled and grated
3 to 4 chillies chopped roughly
225g of tomatoes, peeled deseeded and dice the flesh
50ml of cider vinegar
150g of soft brown sugar
Place the garlic, ginger, tomatoes and chillies into a blender. Reduce to a pulp
Place in pan add vinegar and brown sugar
Bring to the boil and simmer, stir occasionally for thirty minutes till thick
Allow to cool and put in a kilner jar. Should keep for up to two months in a fridge (if it lasts that long).