Sweet chilli jam / sauce

1. Tip the peppers, chillies (with or without seeds), ginger and garlic into a food processor, then whizz until very finely chopped.

2. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.

3. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

4. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn.

5. It should now look like thick, bubbling lava. Add the lime juice if using and boil for a few more minutes. Cool slightly, transfer to sterilised jars, then leave to cool completely.

6. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.