• Prep Time: 20 minutes Cook Time: 1 1/2 Hours

•  Yield: 350ml

Ingredients

• 2 large red sweet peppers, halved and deseeded
• 375 ml SPAR white sugar
• 125 ml water
• 375 ml white or red grape vinegar
• 4 whole small-medium size red chillies
• 4 large garlic cloves, peeled
• 10 ml fresh ginger, grated (or peel and grate a piece the size of a thimble)
• 125 ml canned crushed pineapple, drained

Method

1. Preheat oven to 200ºC. Roast the peppers for 15-20 minutes until soft and the skin shrivelled.
2. Transfer them into a glass bowl, cover with cling-wrap and leave to sweat. Peel off the skins and finely chop the flesh in a food processor with the chillies, garlic and ginger to a pulpy thick mixture.
3. In a saucepan over medium heat, dissolve the sugar in the water and vinegar. Add in the chopped ingredients including the pineapple, and bring to the boil.
4. Simmer steadily for approx 1 hour, stirring often until thick and syrupy.
5. Pour into a sterilized glass jar and screw on the lid when the jam is cool.