This versatile chilli jam was inspired by a wonderful Peter Gordon recipe, the fish sauce and ginger bring an amazing taste.

We replace the 300gms of sugar with Sugar-free Queens Maple Syrup, and fresh ginger and chills with jar varieties from the supermarket.

Ingredients

1 x tin tomatoes
2 x medium tomatos
1 x tablespoon red chilli paste
1 x tablespoon minced ginger
5 cloves of peeled garlic
2 tablespoons Thai fish sauce
½-¾ cup Queen’s Maple Syrup
100mls red wine vinegar

1. Mix the tinned tomato, chilli, garlic, ginger and fish sauce, and then puree the lot.
2. Place in a pot with the maple syrup and vinegar, and bring to the boil while gently stirring.
3. Chop up the remaining tomatoes, add them to the pot and turn down the heat.
4. Simmer for 30 minutes and stir often so it doesn’t catch.
5. When it has reduced to a thick jelly pour into sterilised jars and seal.