Grow and cook: chilli jam recipe

1. 1

   Sterilise the three preserving jars by heating them in the oven (lids separate) for ten minutes at 140C/gas mark 1.

2. 2

   Place a saucer in the refrigerator.

3. 3

   Place the sugar and vinegar in a heavy-based saucepan (or preserving pan) and cook over a medium heat until the sugar has dissolved.

4. 4

   Add the chopped vegetables and stir together in the pan.

5. 5

   Boil vigorously at a roiling boil until setting point around 15 minutes.

6. 6

   Keep stirring to prevent the mixture from sticking.

7. 7

   Check whether the jam is going to set by placing a teaspoonful on the chilled saucer: if when cooled it holds its shape when you push it with your finger, it is ready.

8. 8

   If not, boil it a little longer and check again.

9. 9

   Add the chopped oregano, season the jam to taste and then transfer into the warm, sterilised jars.

10. 10

    Seal with the lids, covering each lid with a disc of waxed paper, and allow to cool.

11. 11

    If you can resist it, you can store this preserve for up to three months in a cool, dark cupboard.

12. 12

    Keep it in the refrigerator once opened.

* Per serving · 4 servings · Values may vary.