Ingredients:

• 8 long red chillies (unseeded if you like it hot)

• 1 x small red capsicum

• 3 kaffir lime leaves

• 40g grated ginger

• 50 g garlic (about 10 cloves)

• zest of 3 limes

• juice of 1 lime

• 1/2 cup water

• 1/2 cup apple cider vinegar

• 3 tbsp fish sauce

• 1 tsp soy sauce

• 2 1/2 cups white sugar

Sterilise 3 x 200ml jars by washing in hot soapy water, rinse thoroughly then place on a tray in the oven at 160 degrees C whilst you are making the jam.

1. Put a couple of small plates in the freezer to test setting later.

2. Place chillies, ginger, garlic, capsicum and lime leaves in food processor and blitz to a paste.

3. Put all the other ingredients in a preserving pan and add chilli mixture.

4. Stir over medium heat till the sugar is dissolved, then bring to boil.

5. Boil gently for about 15 minutes till pulpy and reduced by about a third. Turn off heat. Test if set on cold plate*. If not set bring back to boil for another 5 minutes and test again. Keep testing till set (ensuring that each time you test turn the heat off the pan).

6. Take jars out of the oven. Switch off heat and leave jam for 10 minutes before pouring into a jug, then into the jars. (makes a hell of a mess if you try and pour it from the pan!)

7. Seal the jars. Whilst sealed it will last for ages in the pantry. Once opened store in the fridge.

8. Get the cheese and biccies out, pour yourself a glass of wine, and you’re good to go!

   *to test if the jam is set: Take jam off heat. Put teaspoon of jam on one of the plates you put in the freezer. Put it back in the freezer for 5-10 minutes, then push jam gently with your finger. If it wrinkles its ready. If its not quite ready, bring the jam back to the boil and try again after 5 minutes boiling. Shouldn’t really take any longer than about 30 minutes). Be very careful not to burn it. Keep a close eye on it on the second boil- any whiff of burning, take it off the heat.