• 16 red peppers
  • 20 scotch bonnets - keep the seeds in!
  • 9cm piece of ginger - peeled and roughly chopped
  • 800g cherry tomatoes or tinned tomatoes without the juice
  • 1.5kg caster sugar
  • 500ml red wine vinegar
  • 8 x150ml Sainsbury's Home klip top jars - sterilised
  • 16 garlic cloves, peeled


  1. 1

    Place deseeded and chopped red peppers into in a food processor until finally chopped, empty content into a cheese cloth/muslin cloth and ring out excess water. Empty the contents into heavy bottomed pan. 

  2. 2

    Next, place cherry tomatoes in a food processor until finally chopped, repeat the ringing out for these too but leave a little moister in the tomatoes

  3. 3

    Place the halved scotch bonnets, into food processor (no need to remove the seeds) until finely minced, then add to the red pepper and tomato mix in the pan

  4. 4

    Chop garlic and root ginger roughly and place with your red pepper and tomatoes - mix together 

  5. 5

    Pour all the sugar and 500ml of red wine vinegar into the pan.

  6. 6

    Bring the mixture to a simmer then check on mixture whilst stirring every 2-3 minutes until the jam thickens. This can take up to an hour.

    Tip - Place a small plate in the freezer for 20mins until ice cold. Once your jam has thickened smear the jam with the bottom of a teaspoon on your ice-cold plate. If the jam takes on a jelly like consistency, then its ready, if not keep simmering. 

  7. 7

    Spoon the jam in your jars. Enough for gifts and some for yourself! Enjoy. 

Nutritional Details

Each serving provides
  • Energy 142kj 34kcal 2%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 7.9g 9%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 946kj/226kcal

Each serving provides

7.9g carbohydrate 0.5g fibre 0.0g protein

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